Your new brunch favourite, this traditional Turkish egg dish is a real one-pot wonder.
With a spicy, sweet slow-roasted base and creamy eggs topped with tangy cheese and fresh herbs, you won’t know how you ever lived without it. Easily made for a crowd or as a simple family meal, it’s one super-delicious way to get more veggies into your mornings.
Sometimes in this dish the eggs are lightly beaten and scrambled through the hot sauce, but it’s a real treat to have them whole, nestled into the sauce and poaching to yolky perfection.
In a large frying pan, saute the capsicum and shallots for 10 minutes or so in the olive oil over medium-low heat.
Add the tomatoes, salt, sugar, oregano, tomato paste and red pepper paste, and simmer until the veggies are starting to get soft. You want the tomatoes to lose all their juices and then the whole sauce to be thick, soft and rich. Taste for seasoning.
Crack the eggs into the top of the sauce. Put a lid on and cook over low heat until the eggs are done to your liking.
Serve in the frying pan with the feta crumbled over and topped with the fresh herbs and the green tops of the shallots. Serve the fresh yogurt (or tzaziki) on the side with the lemons cut in quarters for squeezing over.