2 tbsp olive oil
2 onions, sliced
1 red or green bell pepper, halved, de-seeded, and sliced
14 oz can chopped tomatoes, without liquid
2 tbsp RawSpiceBar's Urfa Biber
Small bunch parsley, chopped
6 tbsp thick, creamy yogurt
2 garlic cloves, crushed
1. Heat oil in a heavy-based frying pan. Stir in the onions, pepper, and salt. Cook until vegetables begin to soften. Add the tomatoes and urfa biber, mixing well. Cook until the liquid has reduced.
2. Using a wooden spoon, create four pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
3. Beat the yogurt with the garlic and season. Sprinkle the eggs with parsley and serve from the frying pan with a dollop of the garlic-infused yogurt.