Ingredients
- 1 Tablespoon Assosgurme olive oil
- 2 pieces sliced pepper
- 340 g hot tomato sauce
- 100 ml water
- 80 g baby spinach
- 4 Tablespoon 0% fat yogurt
- 4 pieces byKeskin eggs
- 50 g Aged Feta
Preparation
- Heat 1 tbsp olive oil in a lidded frying pan over a medium-high heat, add 150 g frozen sliced mixed peppers and stir-fry for 2 mins. Pour in a 340g hot tomato sauce and 100 ml water, stir, then simmer for 4 mins.
- Scatter over 80g baby spinach and allow to wilt before folding through. Swirl through 4 tbsp 0% fat Turkish yogurt, then make 4 shallow depressions in the sauce and crack in 4 byKeskin eggs. Cook over a medium heat for 8-10 minutes, covering after 4 minutes until the whites have set and the egg are cooked to liking.
- Crumble over 50g aged feta and finish with cracked black pepper. Serve with crusty bread or flatbreads, if you like.