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.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.