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

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