Turkish eggs

Turkish eggs

Tags

Bread
Eggs

Cook

Ingredients

  • 40g pine nuts
  • 200g yoghurt
  • 1 lemon, zest and juice
  • 1 clove garlic, minced
  • 1 pinch cayenne pepper
  • 1 ¾ tsp fine sea salt
  • ½ tsp black pepper
  • 3 ½ tbsp rose harissa paste
  • 1 onion, finely chopped
  • 2 green peppers, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp sun-dried tomato paste
  • 1 tsp cumin
  • 2 tins chopped tomatoes
  • 30g parsley, finely chopped
  • 6 eggs
  • Flatbreads

Steps

  1. Heat a dry pan, add the pine nuts and cook, stirring often, until browned all over.
  2. In a small bowl mix the yoghurt, lemon zest and juice, garlics, salt and pepper.
  3. In another bowl mix one tablespoon of the harissa paste with two tablespoons of olive oil.
  4. Add olive oil to a pan on medium heat. Once hot add the onion, peppers and a pinch of salt. Cook, stirring often, until very soft.
  5. Stir in the garlic, sun-dried tomato paste and the remaining harissa, then add the chopped tomatoes and simmer for 10 minutes.
  6. Fold the parsley through the sauce, then crack the eggs into the tomato mixture and cover with a lid for a minute.
  7. Gently mix in the eggs, pop the lid back on until the yolks and whites are just set, then take off the heat.
  8. To serve, scoop a quarter of the egg and tomato mixture into bowls. Top with yogurt and harissa oil. Sprinkle with pine nuts and serve with flatbreads.