Loukaniko And Eggs Recipe

Par-cook potatoes

Place cubed potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer 6–7 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbs olive oil. When shimmering, add the drained potatoes in a single layer (work in batches if needed). Let them cook undisturbed 3–4 minutes to develop a golden crust.

Toss potatoes, add the diced onion, smoked paprika, dried thyme, minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Continue cooking, stirring occasionally, for another 6–8 minutes until potatoes are crisp and onions are softened and lightly caramelized. Taste and adjust seasoning.

Stir in 1 tbs chopped parsley off heat. Transfer potatoes to a warm plate and keep warm while you cook the sausage and eggs.

Heat a separate skillet (preferably cast-iron) over medium heat and add 1 tbs olive oil. When hot, add the sliced loukaniko in a single layer. Cook 3–4 minutes per side until browned and cooked through. If loukaniko is particularly fatty, spoon off excess rendered fat but leave enough to cook the eggs.

Reduce heat to medium-low and add 1 tbs butter to the pan with the sausage so it melts into the fat. Crack 2 eggs into a small bowl (one at a time) and gently slide them into the skillet beside the sausages. Season eggs lightly with a pinch of salt and about 1/4 tsp black pepper.

Cook eggs over easy: let whites set until mostly opaque (about 2–3 minutes), carefully flip each egg with a spatula, and cook 30–45 seconds for a runny yolk or up to 1 minute for slightly firmer yolks. Remove eggs and sausage to the warm plate with potatoes.

While potatoes are finishing, combine 1 cup Greek yogurt, 1 tsp lemon juice, 1/2 tsp lemon zest, 1 tbs extra-virgin olive oil, 1/4 tsp dried oregano, and a pinch of salt in a small bowl. Stir until smooth.

Taste and adjust acidity or salt. Spoon the yogurt onto the serving plate (or serve in a small ramekin). Sprinkle the yogurt with 1/4 tsp sumac or smoked paprika if using, and finish with 1 tbs chopped parsley and a light drizzle of olive oil.

Assemble: On each serving plate, place a portion of breakfast potatoes, arrange the browned loukaniko slices, and top with the two over-easy eggs. Add a generous spoonful of the seasoned Greek yogurt alongside. Finish with an extra pinch of black pepper if desired and serve immediately.