Turkish Eggs with Spicy Sausages,

Yogurt and Tomatoes
Chef's choice
Calorie smart
Spicy, creamy and tart flavours come together in this satisfying dinner!
Cooking time: 30 min
Cals 406 · Prot 21 · Carbs 17 · Fat 29
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Garlic cloves
1 Piece
Olive oil
1 Tbsp
Greek yogurt
170 Grams
0.5 Tsp

Spicy tomatoes

1 Piece
Cherry tomatoes
150 Grams
Salted butter
10 Grams
Olive oil
1 Tbsp
Tomato paste
70 Grams
Red vinegar
15 ML
20 Grams
Chilli powder
2 Grams
0.5 Tsp
Black pepper
0.5 Tsp

To serve

4 Pieces
White vinegar
15 ML
40 Grams
5 Grams
2 Grams


1 Make garlic yogurt
Peel and crush the garlic into a small microwavable bowl. Add the olive oil. Warm the oil in the microwave for 30 seconds until sizzling (alternatively heat the oil in a pan instead). Add the Greek yogurt to the oil, season with a pinch of salt and set aside (don't refrigerate - serve at room temperature).
2 Cook tomatoes
Peel and chop the shallots. Halve the cherry tomatoes. Heat a pan over a medium heat with the butter and a drizzle of olive oil. Add the shallotstomatoestomato pastered vinegarhoneychilli powder (adjust to your liking) salt and black pepper. Cover with a lid and simmer for 10 min or until the tomatoes have broken down.
3 Prep eggs
Meanwhile, bring a large pot of water to a simmer (don't add any salt) over a medium heat. Crack the eggs into separate bowls or mugs. Add the white vinegar to the pot.
4 Poach eggs
Once simmering, reduce the heat to low so small bubbles rise to the surface. Stir the water to create a gentle whirlpool. Slowly tip the eggs, one by one, into the center of the whirlpool. Cook for 3-4 min until the egg whites are set. Using a slotted spoon, transfer the eggs to kitchen paper to drain. Trim the whites. 
5 Fry sausages
Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Fry the merguez sausages (without piercing their skins) for 5-7 min, turning occasionally, or until they are cooked through and nicely browned on the surface.
6 Assemble and serve
Roughly chop the hazelnuts. Divide the garlic yogurt among plates. Top with the spicy tomatoes. Add the merguez sausages and the poached eggs. Sprinkle with the chopped hazelnuts, zaatar and sumac. Serve immediately.
Tips for fussy eaters
Serve the components separately. Make a batch of tomatoes without any chilli.
Pro tip
Poached eggs too complicated to make on a weeknight? Fry the eggs instead, sunny side up!

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