Baked Turkish eggs with yoghurt and chilli recipe
Serves 4 people
Ingredients
• 1 small onion, finely chopped ...
• 1 tin of tomatoes
• 1 tsp ground cumin
• 1 tsp salt
• 1 lemon, juice only
• 1 tbsp olive oil, plus for drizzling
• 1 tsp cayenne pepper
• 200 g (7.1oz) natural yoghurt
• 1 garlic clove, crushed
• 6 large eggs
To serve • 50 g (1.8oz) unsalted butter
• 1 tsp cayenne pepper
• 1 splash lemon juice
Step-by-step
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. 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.
3. Pour the sauce into a large oven proof dish or ramekins.
4. Mix the yogurt with the salt, garlic and lemon juice.
5. 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.
6. Place in the oven for 8 minutes until the eggs bake.
7. In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs.
8. Place on the table and serve with Turkish flat bread.
Serves 4 people
Ingredients
• 1 small onion, finely chopped ...
• 1 tin of tomatoes
• 1 tsp ground cumin
• 1 tsp salt
• 1 lemon, juice only
• 1 tbsp olive oil, plus for drizzling
• 1 tsp cayenne pepper
• 200 g (7.1oz) natural yoghurt
• 1 garlic clove, crushed
• 6 large eggs
To serve • 50 g (1.8oz) unsalted butter
• 1 tsp cayenne pepper
• 1 splash lemon juice
Step-by-step
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. 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.
3. Pour the sauce into a large oven proof dish or ramekins.
4. Mix the yogurt with the salt, garlic and lemon juice.
5. 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.
6. Place in the oven for 8 minutes until the eggs bake.
7. In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs.
8. Place on the table and serve with Turkish flat bread.
