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Roasted vegetables, tzatziki and poached egg
Working time: 15 minutes
Preparation time: 40 minutes
2 P | 3.5 KH | 1.5 F
Ingredients
200 g pumpkin (Hokkaido, Butternut)*
100 g bell bell pepper
1 red onion
KL honey 1 tsp
Paprika powder
1,5 tbsp l
Salt
2 garlic cloves
2 sprigs rosemary
2 eggs
1 tsp vinegar
Tzatziki
250 g yogurt
1/4 cucumber
Salt, pepper
1 clove garlic
Preparation
- Cut the vegetables into walnut-sized pieces and mix in a bowl with the finely chopped garlic, honey, oil, paprika and rosemary. Place in a baking dish and cook in the oven at 180C for 30 minutes. Once the vegetables are soft, remove them from the oven.
- Meanwhile, coarsely grate the cucumber and salt. Wait about 5 minutes and strain the resulting cucumber juice. Mix the cucumber with yogurt, salt, pepper and grated garlic.
- Just before the vegetables are ready, bring some water to a boil, add salt and 1 tablespoon of vinegar. With the help of a wooden spoon, bring the water into a swirling motion. Beat the egg separately in a container and then carefully add it to the strudel. Poach for 3 minutes over low heat. Then lift out with a small sieve. For a fully cooked egg, the egg can be left in the water longer.
- Arrange vegetables, spread tzatziki on top and place poached egg in the center.