Eat your fill: Turkish baked eggs
TAKES 25 minutes
2 tbsp olive oil
1 large red onion, diced
1 red pepper, deseeded and diced
3 cloves of garlic, sliced
1 tbsp tomato purée
400g tin of plum or chopped tomatoes
2 tsp sumac or zest of a lemon
1 tsp chilli flakes
2 tbsp chopped parsley
2 tbsp chopped coriander
salt and black pepper
4 large eggs
- Pour the olive oil into a large frying pan on a medium heat and add the onion, pepper and garlic. Cook, stirring occasionally, for 10 minutes until everything has softened and started to go golden.
- Add the tomato purée and stir into the onion mix. Then add the tinned tomatoes and break them up with a spoon (if using plum tomatoes). Turn down the heat and cook for 5-6 minutes until the sauce starts thickening.
- Add the sumac or lemon zest, chilli flakes and fresh herbs with some seasoning and mix well. Make four wells in the mix and crack in the eggs. Pop a lid on the pan and cook for 5 minutes or until the eggs are cooked to your liking. Add a final twist of black pepper and serve hot from the pan sprinkled with extra herbs, if wished.
TIP If you buy fresh herbs for this recipe, you can chop any leftovers and freeze in an ice-cube tray with a little oil.