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