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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. To make hot charred cherry tomatoes with cold yoghurt and poached egg you need 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Provide 350 g cherry tomatoes
- Prepare 3 tbsp olive oil
- Provide 3/4 tsp cumin seeds
- Take 1/2 tsp light brown sugar
- You need 3 garlic cloves
- Use 3 thyme sprigs
- Get 5 g fresh oregano
- Get 1 lemob
- Provide 350 g extra thick Greek style yoghurt
- Take 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.
Hot, Charred Cherry Tomatoes with Cold Yogurt (Photography by Jonathan Lovekin) Serves four as a starter or part of a mezze plate. 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 and the yogurt is straight out of the. Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chilli. Serve at once with some flatbreads or sourdough.
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