Updated 14th August 2024
RECIPE: Turkish Eggs with Roast Jammy Tomatoes & Chickpeas
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Inspired by Çılbır, also known as Turkish eggs, we’ve slowly cooked the tomatoes and chickpeas in olive oil with garlic until soft and jammy and then mixed the roasted garlic into the yoghurt and topped it off with the tomatoes, chickpeas for the perfect plate to dip into with some toasted sourdough.
With over 30g of protein and 10g of fibre per serving, this is a satisfying way to start your day.
Serves: 2
Cooking Time: 40 minutes
Plant Count: 7
Diet: Vegetarian
Fibre: 10g per serving
Ingredients
1 tin chickpeas, drained (400g / 14 oz)
330g cherry tomatoes (11.6 oz)
2 cloves garlic
4 eggs
4 tbsp Greek yoghurt
Fresh parsley, for garnish
1 tbsp harissa paste
2 pieces of bread (We recommend a rye sourdough for extra fibre)
Extra virgin olive oil
Salt
Pepper
Method
Preheat your oven to 170°C.
Put your tomatoes, chickpeas, and garlic in an ovenproof dish with a sprinkle of salt. Cover with olive oil and roast for around 30 minutes until the garlic is completely soft and the tomatoes are jammy.
Combine the Greek yoghurt with the roasted garlic, season to taste, and then spread over two plates leaving a well in the middle.
Poach or soft boil your eggs, then spoon the tomatoes and chickpeas into the middle of the yoghurt before topping with the eggs, harissa paste, and parsley.
Serve with toast and enjoy.
Tips and Techniques
Roasting Tips: Make sure to cover the tomatoes, chickpeas, and garlic generously with olive oil to ensure they become soft and jammy. Roasting at a lower temperature for longer helps develop a deeper flavour.
Yoghurt Substitute: If you’re lactose intolerant or prefer a dairy-free option, you can use a plant-based yoghurt
Egg Cooking Methods: If you’re not confident with poaching eggs, you can soft-boil them instead. Place the eggs in boiling water for about 6-7 minutes for a perfect runny yolk.
Harissa Paste: Adjust the amount of harissa paste according to your heat preference. If you prefer a milder flavour, start with a teaspoon and add more to taste.
Fresh Herbs: You don’t have to limit yourself to parsley. Fresh dill or cilantro can also add a burst of flavour and freshness to the dish.
Bread Choice: Rye sourdough is recommended for its high fibre content, but any crusty bread will work well. Toasting the bread enhances its flavour and provides a nice texture contrast to the creamy yoghurt and jammy tomatoes.
FAQs
How can I make this lactose-free?
Substitute the Greek yoghurt with a dairy-free alternative.
Can I use canned tomatoes instead of fresh cherry tomatoes?
Yes, but you might need to adjust the roasting time as canned tomatoes are already soft. Drain them well before roasting.
Is there a way to make this recipe vegan?
Yes, replace the Greek yoghurt with a plant-based yoghurt, and either leave out the eggs or replace with a tofu scramble.
What can I use if I don't have harissa paste?
You can use a mix of smoked paprika, cumin, and a pinch of cayenne pepper as a substitute. Adjust the amounts to your taste preference.
Can I prepare any part of this dish ahead of time?
Yes, you can roast the tomatoes, garlic and chickpeas ahead of time and store them in the fridge. Reheat before serving. You can also mix the yoghurt and roasted garlic in advance.
How should I store leftovers?
Store the roasted tomatoes and chickpeas separately from the yoghurt to make reheating easier. The roasted components will keep in an airtight container in the fridge for up to 3 days. Reheat gently before serving and combine with fresh yoghurt.
