How to cook
The dock for the recipe is cleaned and blanched briefly in boiling water. Strain it well and chop it finely. Cut spring onion and tomatoes into cubes.
In a bowl, beat the eggs with 2 tbsp. of water, add the sour cream and season with salt and black pepper.
Heat the oil in a pan, fry the chopped onion to soften.
Add the blanched dock, garlic cloves and tomatoes. Cook for 3-4 minutes, so that the liquid can evaporate and remove it from the heat.
Transfer the mixture into a suitable small baking tray.
Add the egg mixture and mix well. Bake it in a preheated oven at 360°F (180 degrees) for about 20 minutes and you're done.
Serve the egg dish with a spoonful of yogurt, garlic and sprinkled with parsley.
Dock with eggs and tomatoes - you have never tasted such a delicacy! It turns out like a frittata. Enjoy - it's a great light dinner!