DISCOVER THIS RECIPE OF TURKEY-STYLE EGGS WITH BLACK MUSHROOMS & CRUSTILLING CHICKPEAS, AN IDEA TO SHARE WITH FRIENDS!
Ingredients for 1 person
- 60 g chickpeas quick-cooking chickpeas (8 minutes) Sabarot
- 10 g of Sabarot dried black mushrooms
- 2 eggs
- 150 g Greek yogurt
- Juice of one lemon
- 2 tbsp. olive oil
- 10 g butter
- 1 tsp. smoked paprika
- 1 pinch curry powder
- Mint
- Salt and pepper
Recipe
- Rehydrate the black mushrooms in a large volume of boiling water for 30 min. Drain.
- Cook the chickpeas in plenty of water for 8 minutes, then drain.
- Preheat oven to 200°C.
- Pour the chickpeas, 1 tablespoon olive oil, curry powder, salt and pepper into a large bowl. Mix well to coat the chickpeas. Pour onto a baking tray lined with baking paper and bake for 30 min.
- In a bowl, mix the Greek yogurt with salt, pepper, lemon juice and a little mint.
- Melt the butter in a frying pan, add the smoked paprika, stir and add the chickpeas and black mushrooms. Cook for 3-4 min.
- Prepare your soft-boiled eggs: bring a pan of water to the boil. Carefully dip the eggs in using a skimmer. Leave to cook for 6 min as soon as they return to the boil. At the end of the cooking time, run the eggs under cold water for easier peeling.
- In the bottom of a soup plate, place the Greek yogurt, add the soft-boiled eggs, pour the mushroom and chickpea mixture all around, and sprinkle with mint leaves.
Black mushrooms
Sabarot dried black mushrooms add texture and flavor to all your Asian dishes: egg rolls, soups, noodles or stir-fried rice… Don’t hesitate to use rehydration water for even more flavor! For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms.
All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself and don’t wait any longer with our recipe for Turkish-style eggs with black mushrooms & crispy chickpeas!
Quick-cooking chickpeas 8 minutes
Précuits par un procédé entièrement naturel, les pois chiches “Cuisson rapide” Sabarot voient leur temps de cuisson passer de 90 minutes à 8 minutes seulement ! Et le trempage est à désormais inutile ! Idéal en salade, ou en purée, le pois chiche “Cuisson rapide” conserve toutes ses qualités gustatives.
So treat yourself and don’t wait any longer with our recipe for Turkish-style eggs with black mushrooms & crispy chickpeas!
