What's Cooking In Jane's Kitchen

I tried this on a recent trip to Istanbul and it is DELICIOUS!

Quick and Easy

4 Persons

Preparation time: 1/2 hrs

Cooking time: 8-10 minutes

Ingredients

4 farm fresh eggs

4-6 tbs cream

1 medium onion finely chopped

1/2 green pepper finely cubed

1/2 red pepper finely cubed

1 chilli pepper finely cubed

1  400 g tin of chopped tomatoes or freshly grated

1 clove garlic crushed

2 tbs olive oil

Salt and freshly ground black pepper

Fresh Coriander leaves to garnish or finely chopped chives

Method

Preheat oven to 200 C.

1. Gather together all your ingredients.
2. Peel and slice and cube onion finely.
3. Wash and cut in half peppers. Slice and cube finely.
4. Peel garlic and press through garlic squeezer into small bowl.
5. Place oil in medium saucepan and gently sauté over medium heat, onion and peppers. Once transparent, 5 minutes, add garlic and cook for two minutes. Do not burn!
6. Add tinned tomatoes and seasoning. Add plenty of salt until the sauce is really tasty.
7. Cook over a medium heat for 20 minutes or until nearly all the liquid has evaporated.
8. Choosing suitable oven to table-wear dishes, spread the sauce over the base and make two holes where you will empty out your eggs.
9. Drizzle eggs with cream to cover them well, season and place in pre-heated hot oven.
10. Bake for 5 minutes and check egg to see how it is cooking. Continue like this until the egg is “just” set.
11. Serve immediately, or egg will become hard boiled.
12. Garnish with fresh coriander leaves or chives.

This is what you are aiming for.

1. Gather together all your ingredients.

2. Peal and wash vegetables.

3. Cut onion in half, then slice.

4. Then slice across, resulting in very small cubes.

5. Remove seeds from pepper, cut in half lengthwise and slice. Then cut across to cube.

6. Slice red chilli finely.

7. Cover base of medium saucepan with olive oil and add onions and peppers. Sauté for five minutes, then add  squeezed garlic and cook for a further two minutes. Add tomatoes and season well, using the maximum of salt to bring out the taste. Cook over medium heat for 20 minutes or until nearly all the liquid has been absorbed.

8. Using suitable oven to table wear, spread out the tomato sauce over the base. Make two holes and crack open your eggs into each hole. Be careful no shell falls into sauce. ( If you are nervous about cracking eggs crack into side bowl first.)

9. Drizzle with cream generously and season eggs well.

10. Place in pre-heated oven in the centre.

Bon Appétit!