(Yet) another tomato based egg dish. Oh well. I love them. This was for Nancy (whose textile designs are so damn fine) and Simon (comics). The finishing touches of the garlic yogurt and paprika butter are inspired by a spinach egg dish in Ottolenghi’s Plenty, but I don’t actually leave the garlic in the yogurt as he does, but just infuse, and rather than the Turkish Biber chilli flakes that he uses in the hot melted butter, here I use smoked paprika. This might be my favourite egg/tomato dish thus far.
Serves 3-4
Ingredients:
2 red peppers, finely sliced
1 red onion, finely sliced
1 teaspoon, ground coriander
½ teaspoon, ground cumin
1 teaspoon, chilli flakes
pinch of sugar
½ tablespoon, red wine vinegar
2 tins, chopped tomatoes
1 tablespoon, tomato puree
eggs (as many as you want)
Garnish
3 tablespoons, thick Greek or Turkish yogurt (season with salt, and place bruised garlic clove in for duration of cooking time, then remove)
chopped parsley (optional)
large knob of butter melted until frothy with teaspoon of smoked paprika (just before serving – take care not to burn)
How to make:
In a medium frying pan that can accommodate all the ingredients, heat up 3 tablespoons of olive oil and add red onions and spices with a pinch of salt. Cook until the onion is soft, then add the red peppers and cook for a further 5-10 minutes, until the peppers are soft an a bit reduced. Add the tomatoes, tomato puree, vinegar and sugar and cook for 10 minutes on a lowish heat. If you have spinach, throw in a handful and place lid over for a minute to steam, then stir in. Turn on the grill. Taste for seasoning, and add salt until the desired flavour is achieved. Gently break eggs into spaces in the sauce made with a spoon, and then place under the grill to cook the eggs, while leaving the yolks runny. In the meantime, warm some bread and melt the butter with the paprika for the garnish. Remove eggs, and place blobs of garlic yogurt over dish and then pour frothy butter over.
Eaten with:
Warm Turkish bread, coffee.
Dinner Document 