Roasted vegetables, tzatziki and poached egg

Working time: 15 minutes
Preparation time: 40 minutes

2 P | 3.5 KH | 1.5 F


200 g pumpkin (Hokkaido, Butternut)*
100 g bell bell pepper
1 red onion
KL honey 1 tsp
Paprika powder
1,5 tbsp l
2 garlic cloves
2 sprigs rosemary
2 eggs
1 tsp vinegar

250 g yogurt
1/4 cucumber
Salt, pepper
1 clove garlic


  1. 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.
  2. 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.
  3. 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.
  4. Arrange vegetables, spread tzatziki on top and place poached egg in the center.