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Ingredients
4 large eggs- 2 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
- 1 medium orange or yellow bell pepper, cut into 1/2-inch pieces
- 1 cup halved cherry tomatoes
- ¼ cup sliced pitted Kalamata olives
3 tbsp extra-virgin olive oil- 2 tbsp drained capers
2 tbsp lemon juice- 1 tsp za’atar optional, plus more to serve
kosher salt
ground black pepper- ⅓ cup mint or parsley leaves
- 3 cups low-fat cottage cheese
- whole-grain pita chips
Instructions
- Cover the eggs with 2 inches of water in a small pot and bring to a simmer. Cover the pot off the heat for 8 minutes, then cool the eggs in ice water for about 3 minutes. Peel and halve them.
- Toss the cucumbers, pepper, tomatoes and olives with olive oil, capers, lemon juice and optional za’atar. Season with salt and pepper and fold in the herbs.
- Divide cottage cheese among bowls and top with the salad and eggs.
Notes
Cool the eggs promptly to stop the cooking.
Adapted from Riley Wofford, Delish.
