🍳 Huevos turcos con yogur, pesto y menta

Name: Huevos turcos con yogur, pesto y menta
Total time: 30 min
Yield: 4 raciones
Ingredients: 1 diente de ajo; 1 puñado de eneldo (5 g); 400 g de yogur turco o griego (10 % de grasa); sal; pimienta; 2 cucharadas de mantequilla (30 g); 1 pizca de hojuelas de chile; 0.5 cucharadita de pimentón ahumado; 1 puñado de menta (5 g); 4 cucharadas de ORYZA (Selección Bio Pesto de coliflor); 2 cucharadas de vinagre; 4 huevos; 4 rebanadas de pan integral de espelta

438 kcal · 30 min · 4 raciones

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Ingredientes

1 diente de ajo
1 puñado de eneldo (5 g)
400 g de yogur turco o griego (10 % de grasa)
sal
pimienta
2 cucharadas de mantequilla (30 g)
1 pizca de hojuelas de chile
0.5 cucharadita de pimentón ahumado
1 puñado de menta (5 g)
4 cucharadas de ORYZA (Selección Bio Pesto de coliflor)
2 cucharadas de vinagre
4 huevos
4 rebanadas de pan integral de espelta

Preparación

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.

Nutrición por ración

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