Baked eggs in spicy tomato sauce

Baked eggs in spicy tomato sauce

Huevos kon tomates

By
From
Hazana
Serves
2-4
Photographer
Mowie Kay

This everyday dish from Izmir is usually served with a bowl of chilled yoghurt on the side. Sometimes the spices are omitted and a thin slice of cheese, such as kashkaval or emmenthal, is placed over the eggs during cooking.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
3 spring onions, finely chopped
450g tomatoes, peeled, deseeded and chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
4 eggs
2 tablespoons finely chopped flat-leaf parsley
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large frying pan and add the spring onions. Cook over a moderate heat until they start to turn golden. Add the tomatoes and spices and continue to cook for 10 minutes or until the sauce starts to thicken.
  2. With the back of a spoon, make four indentations in the sauce. Carefully break an egg into each depression. Sprinkle over the parsley and season with salt and pepper. Cover with a tight-fitting lid and cook over a gentle heat until the eggs have set, about 4–5 minutes. Serve at once.
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