Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
Main
- 2 tablespoons olive oil
- 1 red or yellow Romano pepper - deseeded and thinly sliced
- 1 medium onion - finely chopped
- 2 garlic cloves - crushed
- 1 Jalapeño (medium-hot green) chilli - deseeded and finely chopped
- 1 teaspoon cumin seeds - lightly crushed
- 400g can chopped tomatoes
- A pinch of saffron strands
- 1 teaspoon harissa paste
- 4 medium free-range eggs
- 50g feta cheese - crumbled
- A small pinch paprika
- 1 small bundle coriander sprigs - roughly torn
- A few slices Jalapeño chilli - to garnish
- Salt and freshly ground black pepper
For the garlic yogurt
- 100g whole milk natural yogurt
- 1 fat garlic clove - crushed
- 1 tablespoon extra-virgin olive oil
To Serve
- Pitta bread or Turkish flatbread
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Method
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1Heat the oil in the shallow casserole. Add the Romano red pepper and cook for 3 minutes until it begins to soften. Stir in the onion, garlic, green chilli and cumin seeds, cover with the lid, and cook over a low heat for 10 minutes until everything is soft.
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2Uncover the casserole and stir in the tomatoes, saffron and harissa paste. Simmer gently for 20-30 minutes until the sauce has reduced and thickened nicely, and is not watery. Season to taste with salt and pepper.
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3Make 4 shallow dips in the tomato mixture. Break one of the eggs into each dip and season them lightly. Cover with the lid and simmer gently for 8-10 minutes until the whites are set but the yolks are still slightly runny.
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4Meanwhile, mix the yogurt, garlic and olive oil together with a pinch of salt to taste.
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5Uncover the eggs and sprinkle with the feta cheese, paprika, coriander sprigs and chilli slices. Serve with the pitta bread or Turkish flatbreads.
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6Cook's Notes:
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7Lavash is a style of Turkish flat bread that you will find in Turkish grocery stores and bakeries.
