TURKISH EGGS WITH ROASTED CHERRY TOMATOES AND DILL
These are the ingredients you need
2 eggs - 1 clove garlic, pressed - 250 g Greek yoghurt - 200 g Prominent mini cherry vine tomatoes - 2 tbsp butter, melted - 1 tbsp vinegar - 1 tsp pul biber (or ½ tsp paprika powder and ½ tsp chili flakes) - ½ lemon, juice only - 20 g hazelnuts - 5 g dill, roughly chopped - 2 flatbreads - salt and pepper to taste - extra virgin olive oil
Preparation
Pre-heat the oven to 180°C. Arrange the hazelnuts on a baking tray lined with baking paper and roast for 8 minutes until golden brown. Toss them halfway through the baking time. Allow the hazelnuts to cool slightly and chop coarsely. Melt the butter in a saucepan. Add a tablespoon of extra virgin olive oil and the pul biber and stir well. Put the tomatoes in an ovenproof dish and drizzle with the oil. Roast in the oven for 15 minutes. Meanwhile, mix the Greek yogurt with the garlic, lemon juice, a tablespoon of extra virgin olive oil and salt and pepper to taste. Divide the yoghurt between two bowls. Bring a deep pan of water with a tablespoon of vinegar to the boil. Make a whirlpool in the pan by stirring vigorously with a spoon and crack open the eggs into it, one at a time. Poach the eggs for 3 to 5 minutes, depending on how you prefer your eggs. Use a slotted spoon to remove the eggs from the pan and put them in cold water to stop the cooking process. Put the eggs in the bowls with yoghurt, divide the cherry tomatoes between them and sprinkle with some extra oil. Garnish with hazelnuts and dill and serve with flatbread.
Recipe development: dehippevegetarier.nl