🍳 Turkish Eggs with Yogurt, Pesto and Mint

Name: Turkish Eggs with Yogurt, Pesto and Mint
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1 handful dill (5 g); 400 g Turkish or Greek yogurt (10% fat); salt; pepper; 2 tbsp butter (30 g); 1 pinch chili flakes; 0.5 tsp smoked paprika powder; 1 handful mint (5 g); 4 tbsp ORYZA (Selection Organic Pesto Cauliflower); 2 tbsp vinegar; 4 eggs; 4 slices spelt whole grain bread

438 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
1 handful dill (5 g)
400 g Turkish or Greek yogurt (10% fat)
salt
pepper
2 tbsp butter (30 g)
1 pinch chili flakes
0.5 tsp smoked paprika powder
1 handful mint (5 g)
4 tbsp ORYZA (Selection Organic Pesto Cauliflower)
2 tbsp vinegar
4 eggs
4 slices spelt whole grain bread

Instructions

1. Peel the garlic cloves and chop them very finely.
2. Wash the dill sprigs and shake them well to remove excess water.
3. Set aside a few nice dill tips for later decoration.
4. Finely chop the remaining dill.
5. Mix the finely chopped garlic and dill with the yogurt.
6. Season the yogurt mixture generously with salt and pepper.
7. Heat the butter in a pan.
8. Add the chili flakes and paprika powder to the hot butter.
9. Let the spices simmer in the butter over medium heat for about 4 to 5 minutes.
10. Make sure the butter only takes on a slight brown color and does not burn.
11. Wash the mint and shake it dry.
12. Set aside a few mint leaves for decoration.
13. Finely chop the remaining mint.
14. Stir the chopped mint into the pesto.
15. Bring plenty of water with salt and vinegar to a boil in a pot.
16. Crack the eggs one by one into a soup ladle.
17. Stir the water with a spoon to create a gentle whirlpool.
18. Carefully slide the eggs from the ladle into the hot water.
19. Cook the eggs over low heat for about 4 minutes.
20. The whites should be set, but the yolks should still be runny.
21. Lift the eggs out of the water with a slotted spoon.
22. Let the eggs drain briefly.
23. Spread the yogurt mixture onto four plates.
24. Place the boiled eggs on top of the yogurt mixture.
25. Distribute the pesto-mint topping over the eggs.
26. Pour the spiced butter over the dish.
27. Decorate the dish with the remaining fresh mint and dill leaves.
28. Serve the dish with fresh bread.

Nutrition per serving

kcal: 438
Protein: 14 g · Fett/Fat: 31 g · Carbs: 25 g