Turkish baked eggs with yoghurt
PER SERVING 195 kcals, protein 11.7g, carbs 14.5g, fat 10.2g, sat fat 2.6g, fibre 3.4g, salt 0.5g
WHY IT’S LIGHTER: Tomatoes and peppers give lots of flavour without extra fat..
- olive oil
- onion 1, halved and sliced
- chilli flakes a pinch roasted red peppers from a jar 4 pieces, sliced
- paprika 1 tsp
- cherry tomatoes 400g tin
- eggs 2
- natural yoghurt 4 tbsp
- garlic 1/2 small clove, crushed parsley a handful of roughly chopped
1.Heat the oven to 180C/fan 160C/gas 4. Heat 2 tsp oil in a frying pan. Add the onion and cook until soft. Add the chilli, peppers, paprika and tomatoes and all their juice then simmer for 10 minutes.
2.Make two dents in the sauce then crack an egg into each. Bake for 10 minutes. Mix the yoghurt with the garlic and parsley. Season. Serve the eggs with the yoghurt and crusty bread.