Name: Turkish eggs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 tablespoon olive oil; 1 brown onion (200g), sliced thinly; 1 red capsicum (350g), sliced thinly; 400 gram canned diced tomatoes; 1/4 teaspoon dried chilli flakes; 1/4 teaspoon sweet paprika; 1 cup (280g) greek-style yoghurt; 1 clove garlic, crushed; 4 eggs

Turkish eggs

Delicious smoky tomato sauce with poached eggs from Australian Women's Weekly are even better with some grilled haloumi on the side.

Ingredients

1 1/2 tablespoon olive oil

1 brown onion (200g), sliced thinly

1 red capsicum (350g), sliced thinly

400 gram canned diced tomatoes

1/4 teaspoon dried chilli flakes

1/4 teaspoon sweet paprika

1 cup (280g) greek-style yoghurt

1 clove garlic, crushed

4 eggs

Method

1.Heat oil in a large frying pan over medium-high heat; cook onion and capsicum, stirring, 10 minutes or until softened and well browned. Stir in tomatoes, chilli and paprika; season to taste.

2.Combine yoghurt and garlic in a small bowl; season to taste.

3.Make four small indents in capsicum mixture with the back of a spoon. Break one egg into a cup; slide egg into an indent. Repeat with remaining eggs. Cook, covered, over medium heat 6 minutes or until egg whites are set.

4.Serve with garlic yoghurt.

You can serve the dish topped with crumbled persian fetta instead of the yoghurt mixture.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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