Summary

Ingredients

• 3 stems mint
• 150 g yourt, whole milk
• Sea salt, fine
• 1 onion (s)
• 2 tomato (s)
• 1 green pepper (s)
• 1 tablespoon clarified butter
• 0.5 teaspoon ½ chili powder
• 1 tablespoon curry powder, mild
• 8 egg (s)
• Pepper, freshly ground

Print Recipe Pin Recipe

Instructions

1. For the yogurt:
2. Rinse the mint, pat dry and finely chop the leaves. Mix together yoghurt, mint and salt and season to taste.
3. For the scrambled eggs:
4. Peel the onion and dice very finely. Rinse and quarter the tomatoes, remove the core and cut the pulp into small cubes. Peel, quarter, core and finely dice the paprika with a peeler.
5. Put the onion, tomato and pepper cubes in the hot clarified butter. Dust with chilli and curry and sauté while stirring.
6. Whisk the eggs in a bowl and pour over the vegetables. Stir gently until the scrambled eggs are set but not yet tender. If necessary, season with salt and pepper. Serve on preheated plates.
7. Garnish with a dollop of mint yogurt!