Ingredients
- 2 tablespoon water, boiling
- Saffron threads, pinch
- 2 teaspoon olive oil (extra virgin)
- 1 brown onion (cut into slivers)
- 1 clove garlic, minced
- 2 teaspoons paprika (smoked)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Ground chilli, pinch
- 1 jar (400 ml) passata (Italian tomato sauce, organic recommended)
- 125 ml water
- 2 tomatoes (chopped, large tomatoes)
- 1 red capsicum (cut into thin strips)
- 4 large eggs (60 grams eggs, at room temperature)
- Freshly ground black pepper
- 90 grams fat-free Greek yogurt
- 2 tablespoons dukkah
- Mint leaves, to serve
How to Make
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Step 1: Combine the boiling water and saffron in a msall saucepan.
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Step 2: Heat oil in a large non-stick frying pan over medium heat and add the onion and garlic and cook, stirring often, for 6 to 7 minutes or until the onion softens and then add paprika, cinnamon, cumin and chilli and cook, stirring for 1 minutes.
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Step 3: Preheat oven to 190C (Fan-forced).
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Step 4: Add passata, water, tomatoes and capsicum to saffron water and bring to a simmer, over medium heat and then reduce to low and simmer uncovered for 15 to 20 minutes or until mixture thickens.
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Step 5: Evenly spoon sauce into 4 small (250ml/1 cup) oven-proof dishes and place on a baking tray.
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Step 6: Make and indent in the centre and crack an egg inside and sprinkle with pepper and bake for 10 to 15 minutes or until eggs are just set.
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Step 7: Top each dish with the yoghurt, dukkah and mint leaves and serve withtoasted Turkish bread on the side.
We hope you enjoy this recipe!
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