Dukkah Eggs with Blistered Tomatoes and Garlic Yoghurt
A cafe-style brunch for a slow weekend morning at home with ingredients you might already have on hand.
This is my take on the idea of Turkish Eggs. A dish of poached eggs on a savoury garlic yoghurt. A combination that I admit doesn’t sound the most tempting… but it totally works so I encourage you to give it a go.
My recipe consists of perfectly runny boiled eggs, tasty dukkah, juicy roast tomatoes, a creamy garlic yoghurt, fresh herbs and slices of fresh bread to scoop up all of the goodness.
Did I mention it takes all of 30 minutes.
Dukkah Eggs with Blistered Tomatoes, Garlic Yoghurt and Fresh Herbs
Ready in: 30 mins
¾ cup natural unsweetened yoghurt
1 clove garlic, finely chopped
6 medium tomatoes
1 tbsp olive oil
1 cup fresh herbs of your choice (parsley, mint, coriander, basil &/or dill)
3 tbsp dukkah
Slices of fresh bread, to serve
- Preheat the oven to 220°C.
- For the garlic yoghurt, mix the natural unsweetened yoghurt and garlic in a small bowl and season generously with salt and pepper. Set aside to come to room temperature.
- Place the tomatoes in an oven dish, drizzle with the olive oil and season with salt and pepper. Cook for 20-25 minutes or until the tomatoes have softened and the skin has blistered.
- While the tomatoes are cooking, bring a medium pot of water to a boil. Using a spoon gently place the eggs, one at a time, into the boiling water. Cook for 6 minutes and 30 seconds for runny yolks (or longer to your liking). When the eggs are done, pour the boiling water out of the pot and run cold water over the eggs until they feel cool to the touch. Gently crack the eggs all over and peel, starting from the wider end where the air pocket is.
- Pluck the herbs from the stems and slice the bread (toast if you wish).
- Gather all of your prepared ingredients and two plates or bowls. Divide the garlic yoghurt between the two plates and spread into a smooth circle. Place the tomatoes on top and drizzle over some of the juices/oil from the cooking dish. Place two eggs on each plate and sprinkle the dukkah over them. Finish with the fresh herbs and serve with bread to scoop up all the goodness.