Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hot charred cherry tomatoes with cold yoghurt and poached egg. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Hot charred cherry tomatoes with cold yoghurt and poached egg is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Hot charred cherry tomatoes with cold yoghurt and poached egg is something which I’ve loved my whole life. They are nice and they look wonderful.
While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and ¼ teaspoon of flaked salt. Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a. Yotam Ottolenghi's charred tomatoes with cold greek yoghurt, from his new book, Simple.
To get started with this recipe, we must first prepare a few components. You can have hot charred cherry tomatoes with cold yoghurt and poached egg using 10 ingredients and 3 steps. Here is how you cook it.
Composition of Hot charred cherry tomatoes with cold yoghurt and poached egg:
- Take 350 g cherry tomatoes
- Prepare 3 tbsp olive oil
- Make ready 3/4 tsp cumin seeds
- Get 1/2 tsp light brown sugar
- Prepare 3 garlic cloves
- Make ready 3 thyme sprigs
- Prepare 5 g fresh oregano
- Take 1 lemob
- Make ready 350 g extra thick Greek style yoghurt
- Prepare Salt and pepper
Try this recipe for Charred Cherry Tomatoes With Cold Yogurt from Yotam Ottolenghi's new cookbook, Ottolenghi Simple. 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. My beloved cherry tomatoes hop on a platter with some roast red onions and chickpeas, or get a little bit of roasting themselves, before being served The beauty of this dish lies in the exciting contrast between hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of. This beautiful dish is perfect with a rustic bread.
Hot charred cherry tomatoes with cold yoghurt and poached egg making:
- 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. Hot, charred cherry tomatoes with cold yogurt and braised eggs with leek and za'atar. Both from Ottolenghi's new cookbook Simple. It's what's for dinner, served with some pain Poilane from Paris. Yotam Ottolenghi's charred tomatoes with cold greek yoghurt, from his new book, Simple.
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