Pineapple Appetizer with Eggs and Curry
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
The salad can be served with toasted bread as a filling for a sandwich. However, it is better if the toast is not dry but lightly brushed with olive oil while still being crispy. In this case, the pineapple and egg cubes should be made smaller.
Ingredients
- Chicken Egg - 2 pieces
- Pineapple - ¼ piece
- Spanish onions - ½ head
- Natural Yogurt - 3 tablespoons
- Red Curry Powder - ½ teaspoon
- Olive Oil - 1 teaspoon
- Ocean salt - a pinch
- Nuts - ½ tablespoon
Step by Step guide
Step 1
Boil the eggs for 7 minutes. Prepare a deep bowl or pot with ice water in advance. When the 7 minutes are up, place the eggs in the ice water for a few minutes.
Step 2
Sauté the finely chopped onion in olive oil. Add pineapple cubes (about 1 cm in size). Fry until golden brown.
Step 3
Prepare the curry sauce: mix yogurt, curry powder, and salt in a small bowl.
Step 4
Cut the eggs into cubes, similar in size to the pineapple. Add the eggs to the pineapple and onion mixture, being careful not to mash everything together; gently mix. The ingredients should be visible in the salad.
Step 5
Add 2/3 of the sauce to the mixture.
Step 6
Serve on salad leaves, drizzle with the remaining sauce, and sprinkle with chopped nuts.
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