Huevos marinados en yogur con za'atar - Aperitivo proteico picante de Oriente Medio

Ingredientes

• 4 medium boiled eggs
• 1/2 cup Greek yogurt (plain, full-fat or 2%)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1–2 tbsp water (start with 1 tbsp and adjust for pourable texture)
• 2 tsp za’atar spice blend
• 1 small garlic clove, grated
• pinch sumac (optional for brightness)
• sea salt + cracked pepper to taste

Preparación

1. 1

   Whisk yogurt, lemon juice, olive oil, and 1 tbsp water until smooth. Stir in za’atar, garlic, sumac, salt, and pepper.

2. 2

   Pat peeled eggs dry, then add them and turn to coat evenly. Note: in this marinade the eggs don’t need to be fully submerged. Cover and refrigerate overnight (8–12 hours).

3. 3

   Before serving, lightly remove excess yogurt and drizzle with olive oil + pinch of za’atar. Note: if the yogurt thickens in the fridge, stir in a teaspoon of water before using the next day — it’ll revive the marinade’s texture without diluting the flavor. These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs. Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.