Poached Egg & Roast Pepper Breakfast Bowl

Ingredients

• 3 1/2 oz (100 g) red bell pepper, cut in strips
• 3 1/2 oz (100 g) cherry tomatoes
• 1 tsp (5 ml) extra-virgin olive oil
• 8 oz (230 g) asparagus
• 2 (6 g) garlic cloves, grated
• 1/2 tsp (1 g) paprika
• 2 large (100 g) eggs
• 4 oz (120 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) lemon juice
• 1 1/2 oz (40 g) celery

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Method

1. Fry the bell pepper strips in the olive oil over medium-high heat 5 minutes, until the edges brown, then the cherry tomatoes 4 minutes, until the skins split.
2. Add the trimmed asparagus with a grated garlic clove and the paprika 3 minutes, until the color deepens.
3. Poach the eggs 3 minutes in barely trembling water with some of the lemon juice, until the whites set. Grate the second garlic clove into the plain Greek yogurt with the rest of the lemon juice, spread in a well.
4. Pile the vegetables into the well, set the eggs on top. Vegetables keep two days. Celery sticks alongside.