Savory Greek Yogurt & Egg Bowl

Built on Turkish cilbir, where warm eggs sit on cold garlicky yogurt. The contrast is the whole appeal, and it lands 24g of protein without anything fried or heavy.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 1/2 cups plain Greek yogurt
• 1 small garlic clove (crushed)
• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• cracked black pepper
• 1 teaspoon lemon juice

Method

1. 1Stir the crushed garlic and lemon juice through the Greek yogurt and divide between two wide shallow bowls, spreading it to the edges.
2. 2Poach the eggs in barely simmering water for 3 minutes, until the whites are set and the yolks still soft.
3. 3Warm the olive oil with the smoked paprika in a small pan for 30 seconds, until the oil turns deep red. Do not let it smoke.
4. 4Lift the eggs out with a slotted spoon, drain well, and set two on each bowl of yogurt.
5. 5Spoon over the paprika oil, add the tomatoes, and finish with dill, parsley and black pepper.

Tips for GLP-1 appetites

• Take the yogurt out of the fridge 10 minutes ahead. Fridge-cold yogurt under a hot egg is a shock rather than a contrast.
• Drain the poached eggs properly or the water thins the yogurt underneath.
• 24g of protein and only 11g of carbohydrate, which suits a morning when heavy food is unappealing.