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Turkish Eggs

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Origin of dish:  Turkey
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (for 4-6 people) :


Pre-heat 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 2 minutes until terracotta in colour.

Next chuck in the tinned tomatoes and bring to the boil. Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes.

When that's cooked, pour the sauce into a large oven proof dish or ramekins.

Mix the yogurt with the salt, garlic and lemon juice and dot the mixture in six places on top of the tomato & 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 8 minutes until the eggs bake.

For the finishing touch, heat the butter, cayenne and lemon juice in a small pan and pour it around the cooked eggs.

Place on the table and serve with Turkish flat bread.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Rachel's.

User comments

another free recipe every day

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