30 minutes
A delightful Turkish-inspired dish featuring poached eggs in a savory tomato and pepper ragout, served with garlic-infused yogurt.
tablespoons
Onions, sliced
each
Bell Pepper, halved, deseeded, and sliced
each
Red Chillies, deseeded and sliced
each
Chopped Tomatoes, canned
0 oz
teaspoons
each
Flat Leaf Parsley, roughly chopped
bunch
tablespoons
Garlic Clove, crushed
each
1. Sauté Vegetables
Heat olive oil in a heavy-based frying pan over medium heat. Add the sliced onions, bell pepper, and chillies. Sauté until they begin to soften, stirring occasionally.
2. Simmer Tomato Sauce
Stir in the chopped tomatoes and caster sugar into the pan. Let the tomato mixture cook until the liquid reduces and the sauce thickens slightly. Season the sauce with salt and pepper to taste.
3. Poach Eggs in Sauce
With a wooden spoon, make four wells in the tomato mixture. Crack an egg into each well. Cover the pan and gently cook the eggs over low heat until they are just set to your liking.
4. Prepare Yogurt Topping
In a small bowl, beat the yogurt with the crushed garlic until smooth. Season the yogurt mixture with a pinch of salt.
5. Garnish and Serve
Uncover the pan, sprinkle the dish with chopped parsley. Serve directly from the frying pan, accompanied by a dollop of the garlic-infused yogurt.
This is a North African and Middle Eastern dish that is quite similar to the Turkish-style eggs. You would use the ragout as a base and poach eggs directly in it. The spices might differ slightly, with more cumin and perhaps the addition of harissa for heat.
. Spices
. Chorizo
The ragout can serve as a hearty sauce for pasta. You might want to blend it for a smoother texture, or leave it chunky, adding capers, olives, and anchovies for a Puttanesca-style sauce, or pancetta for an Amatriciana.
. Olives and Capers
Always choose the freshest and highest quality ingredients you can find. For ripe tomatoes, fresh peppers, and high-quality eggs, consider using high-quality canned San Marzano tomatoes if tomatoes aren't in season.
Cook them perfectly for sunny side up with set whites and runny yolks, using a non-stick skillet and a lid to briefly steam the whites.
Adjust the seasoning with sugar, extra virgin olive oil, lemon juice, and chili flakes to achieve a harmonious balance of sweet, sour, spicy, and savory flavors.
Intensify flavors by toasting spices like Aleppo pepper, cumin, and paprika in the skillet before adding the tomatoes.
Add fresh herbs such as parsley or cilantro just before serving, roughly chopping them for bursts of flavor and texture.
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