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We hope you got insight from reading it, now let’s go back to hot charred cherry tomatoes with cold yoghurt and poached egg recipe. You can have hot charred cherry tomatoes with cold yoghurt and poached egg using 10 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Get 350 g cherry tomatoes
- Use 3 tbsp olive oil
- You need 3/4 tsp cumin seeds
- Get 1/2 tsp light brown sugar
- Provide 3 garlic cloves
- Get 3 thyme sprigs
- You need 5 g fresh oregano
- Prepare 1 lemob
- Take 350 g extra thick Greek style yoghurt
- Get Salt and pepper
Steps 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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