Soft-Boiled Eggs With Yogurt, Lemon + Za’atar 4.000

Deb Lindsey for The Washington Post

Mar 29, 2017

Combining eggs, yogurt and olive oil is a great example of why three types of fat are better than one. The fresh, bright lemon juice and za'atar balance all of the richness.

Serve with pita bread, warm and soft or toasted and crisp, to mop up your plate.

Where to Buy: Za'atar is a Middle Eastern spice blend that typically includes dried herbs (often hyssop or thyme), sumac, sesame seeds and salt. It is available from spice shops such as, at Middle Eastern markets and at some Whole Foods Markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 4 large eggs
  • 1 cup full-fat, plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • Kosher salt
  • Olive oil
  • Za'atar (see headnote)
  • Toasted pita bread, for serving

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Bring a medium saucepan of water to a boil over high heat, then reduce the heat to medium-low. Gently add the eggs; cover and cook for 6 minutes (it’s best to set a timer).

Once the time’s up, use a slotted spoon to transfer the eggs to a colander and rinse them under cool tap water to stop them from cooking. Tap the eggs on a work surface and peel them.

Whisk together the yogurt and lemon juice; season lightly with salt. Divide among individual bowls, then gently crush an egg on each portion. Drizzle with a little oil and sprinkle with za’atar. Serve with the toasted pita bread, for mopping up the bowls.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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