Mediterranean Egg and Yoghurt Rice Bowl

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.

2. 2

   In a medium saucepan, add the rinsed rice and 400ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes until the rice is cooked and the water is absorbed.

3. 3

   While the rice is cooking, bring a small pot of water to a gentle boil. Carefully add the eggs and cook for about 6-7 minutes for soft-boiled eggs. Adjust the time if you prefer harder yolks.

4. 4

   Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs once they are cool enough to handle.

5. 5

   In a small bowl, mix the Greek yoghurt with the minced garlic, a pinch of salt, and a squeeze of lemon juice. Stir until well combined.

6. 6

   In a small pan, heat the olive oil over medium heat. Add the dried oregano and cook for about 30 seconds until fragrant. Remove from heat.

7. 7

   To assemble the bowl, divide the cooked rice into serving bowls. Top with the yoghurt mixture, then place the peeled eggs on top.

8. 8

   Drizzle the oregano-infused olive oil over the eggs and rice. Season with salt and pepper to taste.

9. 9

   Garnish with additional lemon wedges if desired and serve immediately.