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The ingredients needed to make Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Provide 350 g of cherry tomatoes.
- Take 3 tbsp of olive oil.
- Prepare 3/4 tsp of cumin seeds.
- Prepare 1/2 tsp of light brown sugar.
- You need 3 of garlic cloves.
- Use 3 of thyme sprigs.
- You need 5 g of fresh oregano.
- You need 1 of lemob.
- Use 350 g of extra thick Greek style yoghurt.
- Use of Salt and pepper.
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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