The Weekend Australian - Magazine - - LIFE -

½ cup Greek-style yo­ghurt 1 lemon 1 ta­ble­spoon but­ter 1 ta­ble­spoon olive oil 4 free-range eggs Pinch chilli pow­der Pinch smoked pa­prika 1 ta­ble­spoon finely chopped mint Mini pita breads, to serve Whisk yo­ghurt with a squeeze of lemon juice. Sea­son with salt and pep­per. Di­vide yo­ghurt be­tween two plates; spread to a 15cm cir­cle. In non-stick fry­ing pan over medium Heat oil in large fry­ing pan; add onions, cap­sicums, chilli, gar­lic and spices, then fry gen­tly for 10 min­utes un­til soft­ened. Add toma­toes, sugar, bay leaves and thyme leaves; stir to com­bine, then sim­mer gen­tly for 20-25 min­utes un­til thick­ened (add a lit­tle wa­ter if it looks too thick or starts to catch). Taste and add ex­tra chilli, if de­sired. Make four in­den­ta­tions in the sauce with a spoon and crack an egg into each one. Cover pan with a lid or foil and cook over low heat for 3-4 min­utes un­til whites are set but yolks are still a bit runny. Scat­ter with chopped pars­ley and serve from the pan. Serves 4

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