Something meat or fish free, for a change. This Turkish dish is a traditional breakfast but it makes a great midweek supper. Strangely comforting for something hot.
- 2 onions, sliced
- 1 red pepper, sliced
- 2 (how hot do you like it?) bird’s eye chillies, deseeded and sliced
- 400g can of tomatoes (whole or chopped)
- 4 eggs
- A handful parsley, roughly chopped
- 3 or 4 tablespoons of 0% fat yogurt
- 2 garlic cloves, crushed
Heat a tiny amount of oil in a heavy bottomed skillet or frying pan and get the onions sweating along with the pepper and chillies. With the bird’s eye or ‘Thai’ chillies as they can be known two will give you a fairly hot dish. But you’ve got the eggs and yogurt to off set it so don’t fear the heat! Once everything is nice and soft then add the tomatoes. If they are whole then know them around a bit to break them up. You want the whole lot to become a soft mush – the opposite of a stir fry. Cook until it firms up without any tomato juice sloshing about and check for seasoning. Then turn down to a low heat for the eggs. Make four ‘nests’ by pushing dimples into the mix with the back of a wooden spoon. Crack an egg into each ‘nest’, cover and cook until the eggs have just set. A couple of minutes.
While the eggs are cooking, spoon the yogurt into a small bowl and mix in the crushed garlic.
Serve up two eggs each sitting on their surrounding tomato mush and add a big dollop of yogurt to the side of the plate.