Turkish-style Eggs with Paprika Tomato Sauce

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Turkish-style Eggs with Paprika Tomato Sauce
Be inspired by the flavours of Turkey with this simple yet satisfying Shakshuka, consisting of gently poached eggs in a delicious paprika and tomato sauce.
Main INGREDIENTS
  • Eggs
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 3 cloves garlic, crushed
  • 30ml olive oil
  • 5g smoked paprika
  • 50g butter
  • 200g fresh cherry tomatoes
  • 2 x 400g tins of cherry tomatoes
  • 4 large free-range eggs
  • 15 ml sherry vinegar
  • Sea salt and freshly ground black pepper, to season
  • Double thick plain yoghurt, to serve
  • Watercress, to serve
  • Method

  • 1
    In a Le Creuset 26cm Signature Shallow Casserole, add the garlic cloves to olive oil and fry gently on medium heat. After a minute, add smoked paprika and butter, cooking until the butter melts. Add the fresh cherry tomatoes to fry for 5 minutes until cooked. Remove all of the cooked tomatoes and keep aside for serving. Add the two tins of cherry tomatoes to the remaining butter. Fill the tins a quarter of the way with water and rinse to remove any more residue of the tomato juice and add to the pan. Simmer and allow to reduce and thicken for 15 minutes.
  • 2
    Meanwhile, poach the eggs in the Le Creuset 3-ply Stainless Steel Egg Poaching Pan to your preference. Season the sauce to taste and add a dash of sherry vinegar. Add the poached eggs into the warm sauce and allow to warm through. Remove from the heat and spoon the hot eggs and cherry tomato sauce over plates of double-thick plain yoghurt. Top with fresh watercress and paprika-buttered cooked cherry tomatoes. Serve with chargrilled ciabatta toasts and season to taste.