Spicy Turkish eggs with sesame yogurt

This delicious Turkish dish is perfect for breakfast or brunch.

Serves 4 • Ready in 30mins

3tbsp olive oil

2 large onions, thinly sliced

1 red, 1 green and 1 yellow pepper, each cut into round slices

3 garlic cloves, finely chopped ½tsp each cumin seeds, caraway seeds and cayenne pepper 1tbsp tomato purée

400g can chopped tomatoes a few cherry tomatoes, pierced 1 bunch of flat-leaf parsley, chopped

80g spinach, wilted

1tsp harissa (optional)

3-4 eggs

80g feta, crumbled 2 spring onions, chopped

250g thick natural yogurt

4 heaped tsp tahini pitta breads and olives, to serve

1 Heat the oil in a large frying pan. add the onions and peppers, and season. Cook for 3mins. add the garlic and cook for a further 1min.

2 sprinkle in the cumin, caraway seeds and cayenne pepper. stir in the tomato purée and all the tomatoes.

3 simmer for 10mins, uncovered, until reduced a little. turn off the heat and stir in the parsley, spinach and harissa, if you want it spicier.

4 Make 3 or 4 small wells in the sauce around the pepper slices. break an egg into a cup and drop carefully into each dip. Return to the heat and cook for a few more mins until the whites are just set and the yolks are still runny. sprinkle over the feta and spring onions. serve with yogurt and tahini mixed together on the side, plus pitta breads and olives.

Per serving: Cals 406, Fat 27g,

Sat fat 8g, Carbs 16g >>