Desayuno
Savoury Yoghurt Bowl with Roasted Tomatoes, Garlic and Soft-Boiled Egg
25 minPara 1Nutri-Score B€€
B
25 min
25 minSavoury Yoghurt Bowl with Roasted Tomatoes, Garlic and Soft-Boiled Egg
receta de
sarah mackay 💗
@liftwsarah
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
vine tomatoes (whole)Frutas y verduras7 piezas
red pepper (small, whole)Frutas y verduras1 pieza- button mushrooms (whole)Frutas y verduras3 piezas
garlic (head, halved crosswise)Frutas y verduras1 pieza
olive oil spray (for spraying)Despensa5 ml
thick yoghurt (plain, thick)Lácteos200 g
garlic paste (1 tsp)Despensa5 ml- dill (fresh, chopped)Frutas y verduras3 g
salt (to taste)Especias2 g
black pepper (freshly ground)Especias1 g
egg (soft boiled)Lácteos1 pieza- spelt bread (small slices, toasted)Panadería2 piezas
por ración
Nutrición
342kcal
- Carbohidratos
- 39 g
- Proteínas
- 33 g
- Grasas
- 6 g
lo que usará
Utensilios
Freidora de aire
Fuente de horno
Cazo
Bol
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Place the tomatoes, red pepper and halved garlic head in an oven-safe dish.
- Spray with olive oil and season with salt and black pepper.
- Air fry until the vegetables blister and soften.
- Paso 2
Soft-boil the egg
- Bring water to a boil and lower in the egg.
- Cook for 6 minutes, then transfer to cold water for 2 minutes.
- Tap, roll and peel the egg.
- Paso 3
Season the yoghurt
- Mix the yoghurt with salt, black pepper, dill and garlic paste.
- Paso 4
Assemble the bowl
- Spoon the roasted tomatoes, red pepper, garlic and mushrooms over the yoghurt.
- Top with the soft-boiled egg, salt, black pepper and dill.
- Serve with the toasted spelt bread.