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Mediterranean-Spiced Yogurt and Egg Breakfast Skillet

This Mediterranean-Spiced Yogurt and Egg Breakfast Skillet is packed with chickpeas, green chard, and herbs. It's the perfect healthy and unique breakfast!

Course Breakfast, Mornin' Eats
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3
Author Brewing Happiness


  • 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 1 shallot, diced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1 tablespoon za'atar spice
  • 3-4 green chard leaves, sliced thinly
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1/3 cup full-fat greek yogurt
  • 1/2 teaspoon fresh mint, diced
  • 1/2 teaspoon fresh cilantro, diced
  • 1/2 teaspoon fresh parsley, diced
  • 1/2 teaspoon fresh basil, diced
  • 1 slice lemon, juiced

Serve with:

  • 1-2 pieces whole wheat naan


  1. Heat a skillet over medium-low heat. Add in Pompeian Organic Extra Virgin Olive Oil. Add in diced shallot and chickpeas. Sprinkle with 1/2 tbsp za'atar. Cook for 2-3 minutes, tossing occasionally. 

  2. Add thinly sliced green chard to the skillet and sprinkle with remaning 1/2 tbsp za'atar and salt. Toss for 1 minute, or just until the chard turns dark green. 

  3. Make three holes in the skillet for each of your eggs. Crack the eggs into each hole and cook on medium low for 5-7 minutes or until the whites are fully cooked. 

  4. When there is about 1 minute left to cook on your egg whites, or they're nearly opaque - add in your yogurt. Add a big dollop around the whites of each egg. 

  5. Take the skillet off the heat, sprinkle with diced herbs, squeeze a little lemon juice over the top and sprinkle pepper to taste. Serve with naan or alone

  6. EAT UP.