Ingredients
1 cup plain Greek yogurt
1 tablespoon plus 2 teaspoons ground sumac (available at penzeys.com)
Pinch of flaky sea salt, such as Maldon
1/4 teaspoon agave syrup
White vinegar
Coarse salt
4 large eggs
2 cups mixed fresh greens and herbs, such as watercress, flat-leaf parsley, chives, and scallion greens
Extra-virgin olive oil
Juice of 1 lemon
Flaky sea salt, such as Maldon
2 cups mixed cooked grains, such as farro, quinoa, wheat berries, and red or brown rice
12 pieces mixed roasted vegetables, such as whole carrots, parsnips, turnips, and beets, and sliced butternut or acorn squash
1 ripe, firm avocado, peeled, pitted, and sliced
Dried chili powder, preferably New Mexican
Preparation
Savory yogurt: Stir together yogurt, sumac, flaky salt, and agave in a bowl.
Eggs: Fill a deep pot with water. Add vinegar (3 tablespoons per gallon of water) and salt. Bring to a boil, then reduce to a gentle simmer. Crack an egg into a small cup. Use a slotted spoon to stir water into a tornado effect, then quickly slide egg into center. Cook until white is just set, 2 to 3 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Repeat with remaining eggs.
Greens: Toss together greens, oil, lemon juice, and flaky salt in a bowl.
Serving: Divide grains, vegetables, greens, yogurt, and avocado among serving bowls. Top each with an egg and sprinkle with chili powder. Serve immediately.
