This simple fast recipe should be spicy. If you don’t like uncooked eggs, boil them in the vegetable ragout. This dish is easy to make for a large gathering. Just put the ragout in small bowls, break the egg on top and put in the oven for a few minutes. Recipe courtesy of Épices de Cru
Ingredients:
1 onion, chopped
1 Hungarian sweet chilli or ½ green pepper
2 Tbsp clarified butter or a mix of olive oil and butter
2 tomatoes, chopped
2 Tbsp Aleppo pepper or Spanish Paprika Flakes or 2 Tbsp Turkish hot pepper paste
Salt to taste
½ tsp black pepper, ground
2 eggs
2 oz Turkish cheese (beyaz peynir) or Greek feta cheese
Aleppo pepper to taste
Haydari (yogurt and garlic sauce):
1 cup plain yogurt
1 clove of garlic
2 Tbsp dried mint
¼ tsp salt
Method:
Melt the clarified butter and stir fry onion and chili in a small casserole until they begin to color
Add tomatoes, Aleppo pepper, salt and pepper
Cook until the sauce thickens.
Make two small hollows in the sauce and break an egg into each.
Cover and cook over low heat until eggs are poached (4 minutes).
Garnish with cheese, Haydari and a few flakes of Aleppo pepper. Serve with bread.
