Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hot charred cherry tomatoes with cold yoghurt and poached egg. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and ¼ teaspoon of flaked salt. Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a. Yotam Ottolenghi's charred tomatoes with cold greek yoghurt, from his new book, Simple.
Hot charred cherry tomatoes with cold yoghurt and poached egg is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Hot charred cherry tomatoes with cold yoghurt and poached egg is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook hot charred cherry tomatoes with cold yoghurt and poached egg using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Take 350 g cherry tomatoes
- Make ready 3 tbsp olive oil
- Prepare 3/4 tsp cumin seeds
- Get 1/2 tsp light brown sugar
- Prepare 3 garlic cloves
- Make ready 3 thyme sprigs
- Take 5 g fresh oregano
- Take 1 lemob
- Prepare 350 g extra thick Greek style yoghurt
- Get Salt and pepper
Make sure to serve immediately as one of the beauties of this dish lies in the contrast between the hot, juicy tomatoes and the fridge-cold yoghurt. Try this recipe for Charred Cherry Tomatoes With Cold Yogurt from Yotam Ottolenghi's new cookbook, Ottolenghi Simple. One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven. One of the most popular recipes from Ottolenghi's ground-breaking cookbook, SIMPLE, this dish of fragrant, hot cherry tomatoes served with cold yoghurt is the perfect dip or mezze.
Instructions 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.
So - I char the tomatoes first, then add oil The tomato sweetens when cooked this way, and the garlic is lovely with the egg. We served it with leftover soup. Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice. Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top.
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