Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, hot charred cherry tomatoes with cold yoghurt and poached egg. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Yotam Ottolenghi's charred tomatoes with cold greek yoghurt, from his new book, Simple. Autumn Egg Free Gluten Free or Wheat Free Restricted Diet (e.g. While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and ¼ teaspoon of flaked salt.
Hot charred cherry tomatoes with cold yoghurt and poached egg is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Hot charred cherry tomatoes with cold yoghurt and poached egg is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have hot charred cherry tomatoes with cold yoghurt and poached egg using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Prepare 350 g cherry tomatoes
- Get 3 tbsp olive oil
- Prepare 3/4 tsp cumin seeds
- Get 1/2 tsp light brown sugar
- Take 3 garlic cloves
- Take 3 thyme sprigs
- Prepare 5 g fresh oregano
- Make ready 1 lemob
- Make ready 350 g extra thick Greek style yoghurt
- Prepare Salt and pepper
Blistered Cherry Tomatoes, tons of garlic, oregano, cumin, cold yogurt, and. From 'Ottolenghi SIMPLE,' cherry tomatoes are charred and spooned over yogurt - The Boston Globe. Turkish Eggs Recipe courtesy of Tiffani Thiessen Photography by Jen Lover. gluten free (@sarahbfriendly) в Instagram: «Hot charred cherry tomatoes with cold yoghurt.
Steps to make Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano, lemon zest, salt and pepper. Mix to combine and transfer to a roasting dish. Roast for 20 minutes until the tomatoes start to blister
- While the tomatoes are roasting, combine the yoghurt with some of the lemon zest and salt. Return this mixture to the fridge to keep cold
- Once the tomatoes are cooked. Spoon the yoghurt mixture on to a plate, top with tomatoes and some of the roasting juices and finish with a poached egg and some of the chilli flakes.
I used The…» Hot, charred cherry tomatoes with cold yogurt and braised eggs with leek and za'atar. Both from Ottolenghi's new cookbook Simple. It's what's for dinner, served with some pain Poilane from Paris. Hot charred cherry tomatoes with cold yoghurt from Yotam Ottolenghi's latest cookbook, Simple. A crucial element of the "Ottolenghi Effect" is the look of the food.
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