Summary

Ingredients

• 4 potato (s) (baking)
• 4 egg (s)
• 4 handfuls fresh spinach
• 300 g yourt
• 3 cloves garlic
• 2 tablespoon olive oil
• 2 tablespoon thyme
• 2 tablespoon oregano
• salt and pepper

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Instructions

1. Preheat the oven to 200 degrees Celsius.
2. In a bowl or freezer bag, mix the oil, thyme and oregano, salt and pepper. Quarter the potatoes and turn them in the oil mixture until they are moistened on all sides. Spread the potatoes in one layer on a baking sheet with the largest cut surface facing down and bake until cooked through and crispy (40-60 minutes).
3. Hard boil eggs. Peel and cut into bite-sized pieces. Sort and wash spinach, spin dry. Cut or pluck into bite-sized pieces. Either heat it in the microwave for 20 seconds or briefly in a saucepan so that it collapses a little. Mix together yogurt, finely chopped or squeezed garlic, salt and pepper. Add the spinach and pieces of egg, stir again. Let it steep until the potatoes are good, season again just before serving.
4. Divide the potatoes on plates and pour the yogurt mixture over them.
5. Tip:
6. If desired, boil more eggs and serve in quarters.