Baked Turkish eggs with yoghurt and chilli recipe

Ingredients (serves 4-6)

1 small onion, finely chopped

1tbsp olive oil, plus for drizzling

1 tin of tomatoes

1tsp cayenne pepper

1tsp ground cumin

200g Rachel’s Greek Style Natural Low Fat Yogurt

1tsp salt

1 garlic clove, crushed

Juice of 1 lemon

6 large eggs

50g unsalted butter

1tsp cayenne pepper

Lemon juice

Method

Preheat 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 two minutes until its 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 a large 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 with a large spoon then break the eggs into each indent and drizzle with a little olive oil.

Place in the oven for eight minutes until the eggs bake.

In a small pan, heat the butter, cayenne pepper and lemon juice and pour it around the cooked eggs. Place on the table and serve with Turkish flatbread.

Recipe courtesy of Rachel’s Organic