Turkish Summer Eggs

Turkish eggs - a great summer recipe - are good for breakfast and as a snack. Perhaps the most difficult thing about this dish is to properly boil a poached egg. And be sure to serve it warm.

Ingredients

• 4 eggs
• 300 g of natural Greek yogurt, 4-9% fat
• 150 g quinoa
• 1 medium eggplant
• 4-6 slices of sun-dried tomatoes
• 1 bunch of mixed herbs (dill, parsley, cilantro, basil)
• olive oil
• lemon juice
• salt

Directions

1. Preheat oven to 160 ° C and bake 1.5 cm thick oiled eggplant slices until tender.
2. Chop herbs and mix with Greek yogurt, season with salt, lemon juice and olive oil.
3. Cook the quinoa according to package directions and season with olive oil and salt.
4. Boil poached eggs. Place warm quinoa in large bowls, add eggplant slices and sun-dried tomatoes, poached eggs and herb yogurt. Serve immediately.