The rich red of tomato, chilli and peppers is the backdrop of Turkish food. Tomato paste sits side-by-side with Turkish pepper paste in dishes from salads to flat breads to stews giving a lingering umami richness. And this Turkish egg recipe certainly has that. The added punch of raw garlic, stirred through a rich creamy yoghurt topping may seem a little much for breakfast, but we think it makes the recipe even more special. Garlic is used liberally in Turkish cooking - when you see an instruction for 'one garlic' in a recipe, it may mean a whole bulb rather than a clove, so watch out!
Ingredients Serves: 2
- Fry the onion in 1 tbsp olive oil over a gentle heat for 10 minutes or until soft.
- Stir in the sliced red pepper, half of the garlic, tomato paste, pepper paste, ½ tsp salt and water. Cover and cook on a low heat for 30 minutes until the pepper is soft.
- In the meantime make the garlic-youghurt sauce. Mix together yoghurt, remaining minced garlic and ½ tsp salt.
- When the onion-pepper mixture is cooked, make two indents in the pan and crack an egg into each. Cover and cook for a further 5 minutes or until the egg white is set.
- To serve, spoon over the garlic yoghurt and sprinkle with Aleppo pepper. Serve with crusty bread or toast.