Saffron eggs with courgette
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Colander
- Spoon
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
- Refrigerator
- Airtight container
- Plastic wrap
Ingredients
- 2 tbsp cane sugar
- 30 g pine nuts
- 50 g light sultanas
- 6 fresh eggs
- 300 g plain greek yoghurt
- 300 g yellow courgettes
- 3 sprigs oregano
- 1 tsp yellow mustard seeds
- 2 tbsp honey mustard
- 2 tbsp apple vinegar
- 1 tbsp olive oil
- ½ tsp saffron threads
- 2 bay leaves
- 2 ¼ tsp salt
- a little pepper
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