1 cup Greek yoghurt
1 clove garlic, minced
1/2 tsp rock salt
Small handful fresh parsley, chopped
Preheat the oven to 150°C.
Warm some oil in a frypan over high heat. Dice the onion and place in the pan with the garlic. Slice the capsicum into strips and add to the pan. Stir through.
Chop the tomato. Once the capsicum and onion has softened, add the tomato. After a minute or two, add the baby spinach leaves and mix through. When the leaves have wilted, remove the pan from the heat and sprinkle over the chilli flakes and paprika.
Place the mixture in an ovenproof dish and flatten the top with a spoon. Using the spoon, make a dent in the top. Crack an egg and pour into this hole.
Repeat three times.
Place the dish in the oven for 15 minutes, or until the egg whites have cooked through.
While the dish is in the oven, mix the garlic, yoghurt and salt together in a small bowl.
Serve the eggs immediately with the garlic yoghurt and fresh parsley on the side.
Hi Edabu, sorry for the delay in responding. I adapted this recipe from two other recipes that both stated they were based on Turkish recipes, hence I went for the title 'Turkish Style'. Hope that clears things up :) Maddy
P.S. Must be a treat to have that cafe round the corner, Lindsay!