TURKISH STYLE BACKED EGG

 Ingredients
- 1 Tablespoon Assosgurme olive oil
- 2 pieces sciled 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

 Directions

1. 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.
2. Scatter over 80g baby spinach and allow to wilt before folding through. Swirl trough 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 minustes until the whites have set and the egg are cooked to liking.
3. Crumble over 50g aged feta and finish with cracked black peper.Serve with crusty bread or flatbreads, if you like.