The Weekend Australian - Magazine - - LIFE -

Th­ese Turk­ish-style eggs with yo­ghurt give break­fast a twist. And Shak­shuka, a clas­sic Mid­dle East­ern dish of eggs, toma­toes and cap­sicum, mopped up with good bread, is bril­liant served at any time. 3 ta­ble­spoons olive oil 2 onions, finely sliced 2 red cap­sicums, finely sliced 1 red chilli, finely chopped 5 gar­lic cloves, finely sliced 2 tea­spoons cumin seeds 1 ta­ble­spoon pa­prika 2 x 400g cans crushed toma­toes 1 ta­ble­spoon brown sugar 2 bay leaves A few fresh thyme sprigs 4 large free-range eggs Handful chopped fresh pars­ley

Pho­tog­ra­phy Chris L Jones Styling Jenn Tol­hurst

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