A Turkish dish and a fantastic supper (great for when you have a mate over and don’t think scrambled eggs quite cuts it). It’s chilli-hot but you have cool yogurt and emollient egg yolk to offset it. Great with very cold beer.
Prep time: 5 minutes | Cooking time: 30 minutes
For the eggs
- 4 tbsp olive oil
- 1 large onion, thickly sliced
- 4 red, yellow and green peppers, deseeded and quite thickly sliced
- 2 green chillis, deseeded and finely chopped
- 1 x 400g tin tomatoes
- 2 tbsp chopped coriander, flat-leaf parsley or mint
- 4 eggs
- Extra-virgin olive oil
- Ground chilli or cayenne pepper
- Feta, crumbled (optional)
For the yogurt sauce
- 8 tbsp Greek yogurt
- 2 garlic cloves, crushed
- Heat the oil in a large frying-pan and cook the onion, pepper and chilli over a medium-high heat until the onion is golden. Add the tomatoes, season and cook until the peppers are soft and the mixture not too runny, though still like a sauce. Stir in the herbs. Break the eggs on top and cook over a medium heat until they are set but the yolks are still runny (15-20 minutes). The mixture will become thicker.
- Sprinkle the eggs with salt and pepper, add a drizzle of extra-virgin olive oil and the ground chilli or cayenne. Scatter with feta, if using. Stir together the ingredients for the yogurt sauce and serve on the side with flatbread.
Recipe from Food from Plenty by Diana Henry (Mitchell Beazley, £25). Order a copy from