I love eggs. My friends were a bit shocked when I told them that between the two of us we often go through a dozen eggs a week. Some of them go into cake, but an awful lot are eaten au natural. Maybe a boiled egg here, plenty of poached eggs and sometimes even double cream doused scrambled eggs.

I’m especially all for eggs for tea – eggs really are the best fast food. If it’s just me, it mighty be poached egg on toast or on top of a quick stir-fried rice, and I do love a baked egg; so obviously this recipe in Delicious immediately jumped out at me. I made it last night and am eating leftovers for my lunch as I write. I couldn’t wait to tell you to make this, and make it soon.

These are Turkish eggs, rather than the Mexican huevos rancheros, so the sauce is headily flavoured with fennel and cumin. The recipe suggest serving it with a sumac flavoured yoghurt, but plain old yoghurt will do or go completely inauthentic as we did and have it with some mashed avocado. Again, if you were being authentic, you’d eat them with flatbreads, but we had lots of French bread, all the better for scooping up the delicious sauce. We had it for dinner, but obviously it would make a perfect breakfast, in fact I was wondering how to adapt it for my own brunches…

Ingredients
1 tsp fennel seeds
½ tsp cumin seeds
½ tsp mustard seeds
¼ tsp chilli flakes
1 onion, finely chopped
thumb-sized pieced ginger, grated
2 garlic cloves, crushed
1 red pepper, finely diced
1 can chopped tomatoes
4 eggs
1 tbsp chopped fresh flat leaved parsley
extra virging olive oil
To serve
yoghurt
French bread

• Heat some oil in a frying pan and fry the spices for a couple of minutes until fragrant.
• Add the onion, ginger and garlic and fry for about 5 minutes or until golden-brown. Add the red pepper and fry for another minute or so.
• Add the chopped tomatoes, then swirl out the can with a couple of tablespoons of water and add that too. Simmer for about 15 minutes, or until the sauce has thickened, then season to taste.
• Make 4 indentations in the sauce and carefully crack an egg into each.
• Cover the pan with a lid and simmer for another 5 or so minutes, or until the egg whites are completely set.
• Season the eggs, drizzle over some oil and sprinkle over the chopped parsley.
• Season the yoghurt well and drizzle over a little oil too. Serve alongside the eggs with some French bread.

Tags: eggs

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