Baked Turkish Eggs With Yogurt & Chilli ...

This spicy turkish eggs recipe will liven up your breakfast ...
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients:

• 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

Method:

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

About this post-

Recipe and photo credit by Rachel's