Turkish Baked Eggs with Tahini Yoghurt and Ribbon Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Cut pita breads into quarters and toss with oil on prepared tray. Cook for about 12 minutes, until golden brown and crunchy. Turn once half way to ensure even browning.
3. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium heat. Cook onion for about 3 minutes, until soft. Add Turkish spice mix and cook for 30 seconds, until fragrant. Add passata and sweet chilli sauce and bring to a simmer. Reduce heat to low and simmer for about 2 minutes.
4. oven-proof fry-pan on medium heat. Cook onion for about 3 minutes, until soft. Add Turkish spice mix and cook for 30 seconds, until fragrant. Add passata and sweet chilli sauce and bring to a simmer. Reduce heat to low and simmer for about 2 minutes. Mix all tahini yoghurt ingredients together in a small bowl and season with salt and pepper. PREHEAT oven to 200°C. Line an oven tray with baking paper. GARLIC PITAS 4 garlic pita breads 1 tablespoon olive oil ▲ TURKISH BAKED EGGS ½ red onion, finely diced 2 tablespoons Turkish spice mix 400g tomato passata 1 tablespoon sweet chilli sauce ▲ 4 eggs RIBBON SALAD ½ telegraph cucumber * 1 carrot 1 courgette ¼ red onion (optional) 1 tablespoon lemon juice TAHINI YOGHURT ½ cup natural yoghurt * ½ teaspoon runny honey ▲ 2 teaspoons lemon juice 1 tablespoon tahini paste TO SERVE 2 tablespoons chopped coriander leaves * Use a spoon to create 4 evenly spaced holes or wells in tomato mixture, then crack an egg into each hole. Transfer pan to oven and bake for 5-6 minutes, until eggs are just set. Be careful not to overcook eggs as they will continue cooking outside oven.
5. While eggs are baking, prepare the ribbon salad. Use a vegetable peeler to peel long, thin ribbons of cucumber, stopping when you reach the core. Repeat with carrot and courgette and thinly slice red onion (if using). Add all to a medium bowl, along with lemon juice and season with salt and pepper.
6. Mix all tahini yoghurt ingredients together in a small bowl and season with salt and pepper.
7. Place the pan with Turkish eggs in the centre of the table, sprinkle over coriander and dollop tahini yoghurt over top. Serve salad on the side, as well as pita breads for scooping up the sauce.