Baked Turkish eggs with yoghurt and chilli recipe

• 1 small onion, finely chopped
• 1 tin of tomatoes
• 1 tsp ground cumin
• 1 tsp salt
• 1 lemon, juice only
• 1 tbsp olive oil, plus for drizzling
• 1 tsp cayenne pepper
• 200 g (7.1oz) natural yoghurt
• 1 garlic clove, crushed
• 6 large eggs
• 50 g (1.8oz) unsalted butter
• 1 tsp cayenne pepper
• 1 splash lemon juice

1. Pre-heat the oven to 220C/425F/Gas Mark 7.
2. Grease an ovenproof dish or small ramekins.
3. To make the sauce, take the onion and olive oil and sweat gently in a shallow frying pan.
4. Add the cayenne pepper and cumin and cook for 2 minutes until terracotta in colour.
5. Add the tinned tomatoes and bring to the boil.
6. Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes.
7. Pour the sauce into a large oven proof dish or ramekins.
8. Mix the yogurt with the salt, garlic and lemon juice.
9. Dot the yogurt mixture in 6 places on top of the tomato and onion sauce.
10. Make an indent with a large spoon, then break the eggs into each indent and drizzle with a little olive oil.
11. Place in the oven for 8 minutes until the eggs bake.
12. In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs.
13. Place on the table and serve with Turkish flat bread.

onion, tomatoes, ground cumin, salt, lemon, olive oil, cayenne pepper, natural yoghurt, garlic, eggs, butter, cayenne pepper, lemon juice

Taken from www.lovefood.com/guide/recipes/17118/baked-turkish-eggs-with-yoghurt-and-chilli-recipe (may not work)