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