Baked Turkish Eggs With Yogurt & Chilli

Dish type: Breakfast

Preparation and cooking time: 30 minutes
Serves: 4-6

1 small onion, finely chopped
1 tbsp olive oil, plus for drizzling
1 tin of tomatoes
1 tsp cayenne pepper
1 tsp ground cumin
200g Rachel’s Natural Yogurt
1 tsp salt
1 garlic clove, crushed
Juice of 1 lemon
6 large eggs

To Serve:
50g unsalted butter
1 tsp cayenne pepper
Lemon juice

1)Pre-heat the oven to 220°C/425°F/Gas Mark 7. Grease an ovenproof dish or small ramekins
2)To make the sauce, take the onion and olive oil and sweat gently in a shallow frying pan
3)Add the cayenne pepper and cumin and cook for 2 minutes until terracotta in colour. Add the tinned tomatoes and bring to the boil. Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes
4)Pour the sauce into a large oven proof dish or ramekins
5)Mix the yogurt with the salt, garlic and lemon juice
6)Dot the yogurt mixture in 6 places on top of the tomato and onion sauce. Make an indent with a large spoon, then break the eggs into each indent and drizzle with a little olive oil
7)Place in the oven for 8 minutes until the eggs bake
8)In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs
9)Place on the table and serve with Turkish flat bread

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic