I am not exaggerating when I say that eggs helped me survive college.
And surprisingly, I didn't even like eggs when I got to college. I really didn't like any breakfast food (except for my dad's buckwheat pancakes). In middle school, breakfast was any leftover I could convince my mom to let me have. In high school, I graduated to peanut butter and jelly sandwiches and the occasional key lime pie yogurt. At the diner, it was always a salad, even at 9 AM. It was just something about the combination of taste of the yolk and texture of any type of egg that freaked me out. I was convinced I would never go near the things.
Thankfully, for my tastebuds especially, things are not permanent.
One of the first restaurants I went to in New York was a little place called Jack's Wife Frieda. I always loved Mediterranean food and grew up with a lost host of Jewish aunts and great aunts and great great aunts. I was thrilled to try the restaurant that basically was an extension of the food that I loved. When I looked at the brunch menu, I saw the salads I would normally buy. However, by some act of a higher power, (aka January), I really was not feeling a cold salad. Instead, I eyed a dish entitled "green shakshuka" and ordered it in spite of the fact that shakshuka is baked eggs (although to be honest, it was mainly for the challah toast soldiers that came with the meal). I cautiously broke the yolk, stirred it into the green tomatillo sauce, and lathered it up on the challah. One bite, and baby, it was love at first sight. I mean to be honest, the challah might have had 50% of why I loved the dish so much, but you get the picture.
Since then, I have concocted many versions of baked eggs, which have become a brunch and dinner staple for me throughout college. This one, perfect for using up all of those late summer lovelies, is one of my favorites. Grated zucchini and tomatoes are sauteed with smoky paprika and basil and then topped with plenty of cheese. I always love a good yogurt sauce on my eggs (I might or might not have an addiction to yogurt) and so I whip one up with Chobani yogurt, za'atar and garlic. I love the creaminess the greek yogurt gives to the eggs, making the entire dish feel like you are out in the hamptons with Beyonce. And who would not want to eat a meal like that?!
Personally, I would love to spend just 5 minutes with Queen Bey, but that's just me.
For more amazing ideas on how to use Chobani yogurt, visit http://www.chobani.com/culture/recipes
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.