Roasted Vegetables, Tzatziki, and Poached Egg

Working time: 15 minutes
Preparation time: 40 minutes

Ingredients for two servings

• 200 g pumpkin (Hokkaido, Butternut)*
• 100 g bell pepper
• 1 red onion
• tsp honey
• 1 tsp paprika powder
• salt
• 2 garlic cloves
• 2 sprigs rosemary
• 2 eggs
• 1 tsp vinegar

Tzatziki

• 250 g yogurt
• 1/4 cucumber
• salt, pepper
• 1 garlic clove

Preparation

1. Cut the vegetables into walnut-sized pieces and mix in a bowl with the finely chopped garlic, honey, oil, paprika, and rosemary. Place in a baking dish and cook in the oven at 180°C for 30 minutes. Once the vegetables are soft, remove them from the oven.
2. Meanwhile, coarsely grate the cucumber and salt it. Wait about 5 minutes and drain the resulting cucumber juice. Mix the cucumber with yogurt, salt, pepper, and grated garlic.
3. Shortly before the vegetables are done, bring some water to a boil, salt it, and add 1 tbsp vinegar. Stir the water with a cooking spoon to create a whirlpool motion. Crack the egg separately into a container and then carefully add it to the whirlpool. Poach for 3 minutes on low heat. Then lift it out with a small sieve. For a fully cooked egg, leave it in the water longer.
4. Arrange the vegetables, spread the tzatziki on top, and place the poached egg in the center.