This traditional Turkish breakfast of a smoky tomato sauce with poached eggs is only made better with some grilled haloumi on the side.
Looking for more vegetarian dishes with eggs?
Ingredients
Turkish eggs
Method
Turkish eggs
1.Heat oil in a large frying pan over medium-high heat; cook onion and capsicum, stirring, 10 minutes or until softened and well browned. Stir in tomatoes, chilli and paprika; season to taste.
2.Combine yoghurt and garlic in a small bowl; season to taste.
3.Make four small indents in capsicum mixture with the back of a spoon. Break one egg into a cup; slide egg into an indent. Repeat with remaining eggs. Cook, covered, over medium heat 6 minutes or until egg whites are set.
4.Serve with garlic yoghurt.
You can serve the dish topped with crumbled persian fetta instead of the yoghurt mixture.
Note
