Breakfast
Savoury Yoghurt Bowl with Roasted Tomatoes, Garlic and Soft-Boiled Egg
25 minServes 1Nutri-Score B€€
B
25 min
25 minSavoury Yoghurt Bowl with Roasted Tomatoes, Garlic and Soft-Boiled Egg
what you need
Ingredients
vine tomatoes (whole)Produce7 pieces
red pepper (small, whole)Produce1 piece- button mushrooms (whole)Produce3 pieces
garlic (head, halved crosswise)Produce1 piece
olive oil spray (for spraying)Pantry5 ml
thick yoghurt (plain, thick)Dairy200 g
garlic paste (1 tsp)Pantry5 ml- dill (fresh, chopped)Produce3 g
salt (to taste)Spices2 g
black pepper (freshly ground)Spices1 g
egg (soft boiled)Dairy1 piece- spelt bread (small slices, toasted)Bakery2 pieces
per serving
Nutrition
342kcal
- Carbs
- 39 g
- Proteins
- 33 g
- Fat
- 6 g
what you’ll use
Tools
Air fryer
Baking dish
Saucepan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Season the yoghurt
- Mix the yoghurt with salt, black pepper, dill and garlic paste.
- Step 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.