Turkish Eggs with Spicy Sausages,

Yogurt and Tomatoes
Spicy, creamy and tart flavours come together in this satisfying dinner!
Cals 420 · Prot 29 · Carbs 21 · Fat 28
Chef's choice
Low Carb
30 min
Turkish Eggs with Spicy Sausages, Yogurt and Tomatoes
Spicy, creamy and tart flavours come together in this satisfying dinner!
Cals 420 · Prot 29 · Carbs 21 · Fat 28
Chef's choice
Low Carb
Ingredients
Base
Garlic cloves
1 Piece
Olive oil
1 Tbsp
Greek yogurt 4*
170 Grams
Salt
0.5 Tsp
Spicy tomatoes
Shallots
1 Piece
Cherry tomatoes
150 Grams
Butter 4*
10 Grams
Olive oil
1 Tbsp
Tomato paste
70 Grams
Red vinegar
15 ML
Honey
20 Grams
Chilli powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Organic Eggs 5*
4 Pieces
White vinegar
15 ML
Hazelnuts 2*
40 Grams
Zaatar
5 Grams
Sumac
2 Grams

Allergens

*4 Milk, *5 Eggs, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1755 / 420
Fats (g) 27.8
of which saturated (g) 8
Carbohydrates (g) 21
of which sugars (g) 8.4
Fibers (g) 7.2
Proteins (g) 28.6
Salt (g) 1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make garlic yogurt

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).
Cook tomatoes

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 shallots, tomatoes, tomato paste, red vinegar, honey, chilli 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.
Prep eggs

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.
Poach eggs

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.
Fry sausages

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.
Assemble and serve

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.
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