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🍽️ Scrambled eggs with river crayfish and cashew dip

485 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp cashew nuts
• 2 tbsp tomato paste
• 1 tbsp harissa
• 6 tbsp yogurt
• 1 tbsp olive oil
• 1 large onion
• 1 tbsp butter
• 6 eggs
• 6 tbsp milk
• 0.25 tsp curry powder
• salt
• pepper (from the mill)
• 5 cilantro leaves
• 250 g crayfish

Instructions

1. 1. Roughly chop the cashew nuts.
2. 2. Add the chopped nuts, tomato paste, harissa, yogurt, and oil to a mixing cup.
3. 3. Blend the mixture with a hand blender until smooth.
4. 4. Peel the onion and chop it finely.
5. 5. Heat butter in a frying pan.
6. 6. Sauté the onions in the hot butter until translucent.
7. 7. Whisk the eggs with milk, curry powder, salt, and pepper.
8. 8. Pour the egg mixture into the pan.
9. 9. Let the eggs set for a short moment.
10. 10. Roughly break up the scrambled eggs with a spoon.
11. 11. Wash the coriander.
12. 12. Shake the coriander dry.
13. 13. Slice the coriander leaves into fine strips.
14. 14. Distribute the scrambled eggs onto plates.
15. 15. Place the river crayfish on top of the scrambled eggs.
16. 16. Drizzle the cashew dip over the dish.
17. 17. Sprinkle everything with the coriander strips.
18. 18. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 34 g · Carbs: 8 g