Baked Turkish Eggs with Yoghurt & Chilli
Serves: 6
Ready in: 30 to 60 mins
This fuss-free dinner doesn't skimp on flavour
Ingredients:
1 tbsp olive oil, plus extra for drizzling1 small onion, finely chopped
1 tsp cayenne pepper
1 tsp ground cinnamon
tin of tomatoes
200g Rachel's Natural Yoghurt
1 tsp salt
1 garlic clove, crushed
juice of 1 lemon, plus extra to taste
6 large free-range eggs
50g unsalted butter
1 tsp cayenne pepper
Turkish flat breads, to serve
method:
- Preheat the oven to 220C/425F/Gas 7. Grease an ovenproof dish or small ramekins.
- To make the sauce, heat the olive oil in a frying pan and gently sweat the onion. Add the cayenne and cumin and cook for two minutes until terracotta in colour. Add the tinned tomatoes and bring to the boil. Cook for five minutes and then reduce the heat and cook for a further five minutes. Pour the sauce into an ovenproof dish or ramekins.
- Mix the yoghurt with the salt, garlic and lemon juice. Dot the yoghurt mixture in six places on top of the tomato and onion sauce. Make an indent at each place with a large spoon, then break an egg into each indent and drizzle with a little olive oil.
- Place in the oven and cook for eight minutes until the eggs bake. In a small pan, heat the butter, cayenne and a little lemon juice to taste and pour it around the cooked eggs. Serve with Turkish flat breads on the side for dipping.
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