Here’s a very quick one for you. I’m dashing about all over the place right now so, for supper last night, I threw together these Turkish-style eggs. It’s another perfect dish for these cooler autumnal evenings or brunch.
1 tsp cumin seeds
A splash of extra-virgin olive oil
450g jar of roasted red peppers, drained and roughly chopped
3 plum tomatoes, roughly chopped
2 tbsp biber salçası (the spicy version)*
Sea salt and freshly ground pepper, to your taste
2-4 large free range eggs
Fresh dill, for garnishing
How I make it
Heat an oven to 180C.
Heat a large frying pan and add a generous splash of olive oil. When the oil has come up to temperature, add the cumin seeds and stir around for a couple of minutes until they become golden and fragrant.
Add the chopped peppers, tomatoes and pepper paste and simmer for around 10 minutes. Remove from the heat and season to your taste.
Divide the mixture between two oven-proof dishes. Crack one or two eggs in each of them and bake in the oven for 10-15 minutes (until the whites of the eggs are set).
Remove from the oven and garnish with fresh dill.
Here, I’ve served it alongside a cute plate of leaves dressed with a very simple lemon vinaigrette, a bowl of cool Greek yoghurt garnished with pul biber and fluffy Arabic bread. Traditionally, this dish would be served with feta cheese or a plate of soft and unctuous fried onions.