Baked Turkish eggs with yoghurt and chilli recipe
This spicy Turkish eggs recipe will liven up your breakfast! Or serve as a starter at a dinner party.
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 natural yoghurt
- 1 garlic clove, crushed
- 6 large eggs
- 50 g unsalted butter
- 1 tsp cayenne pepper
- 1 splash lemon juice
Details
- Cuisine: Turkish
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 220°C/425°F/Gas Mark 7. Grease an ovenproof dish or small ramekins.
- 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.
- Pour the sauce into a large oven proof dish or ramekins.
- Mix the yogurt with the salt, garlic and lemon juice.
- 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.
- Place in the oven for 8 minutes until the eggs bake.
- In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs.
- Place on the table and serve with Turkish flat bread.
Recipe provided by Rachel's Organic Yoghurt.
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