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🍽️ Eggs in a Jar with Fresh Vegetables

98 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the zucchini thoroughly, trim the ends, and cut the vegetable into very small cubes.
  2. 2. Wash the tomato, cut out the hard stem area in a wedge shape, and also dice the flesh finely.
  3. 3. Clean and wash the spring onions, slice them into paper-thin rings, and mix them in a bowl with the zucchini and tomato.
  4. 4. Carefully prick the thick end of the eggs with a needle, place them in boiling water using a spoon, and cook for 5 to 6 minutes until the white is set but the yolk is still soft.
  5. 5. Meanwhile, wash the dill, shake off excess water, and pick off the fine tips. Roughly chop about two-thirds of it and stir the herbs along with the oil into the vegetables.
  6. 6. Season the mixture lightly with salt, pepper, and a few drops of Tabasco sauce for a mild heat kick. Fill the vegetable salsa into small glass jars, but keep about two teaspoons aside for decoration.
  7. 7. Rinse the boiled eggs under cold running water so that they peel easily.
  8. 8. Place one egg in each jar and cut it from the top so that the yolk is visible. Season lightly with salt, decorate with the remaining salsa and dill tips, and serve the dish immediately.

Nutrition per serving