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The ingredients needed to cook Hot charred cherry tomatoes with cold yoghurt and poached egg:
- You need 350 g cherry tomatoes
- Prepare 3 tbsp olive oil
- Provide 3/4 tsp cumin seeds
- Use 1/2 tsp light brown sugar
- Get 3 garlic cloves
- You need 3 thyme sprigs
- Get 5 g fresh oregano
- You need 1 lemob
- Get 350 g extra thick Greek style yoghurt
- Use 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.
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. 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. So - I char the tomatoes first, then add oil The tomato sweetens when cooked this way, and the garlic is lovely with the egg. Hot charred cherry tomatoes with cold yoghurt. I meant to make…» Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers Paired with egg, anchovies, bread crumbs and a garlicky dressing, what's not to like?
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