Hot charred cherry tomatoes with cold yoghurt and poached egg

Steps Cook Recipes Hot charred cherry tomatoes with cold yoghurt and poached egg using 10 ingredients and 3 steps

Hot charred cherry tomatoes with cold yoghurt and poached egg - 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. Autumn Egg Free Gluten Free or Wheat Free Restricted Diet (e.g. GF, Vegan.) Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and.

Hot charred cherry tomatoes (Photo: Patricia Niven).

One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of the oven and the yoghurt is straight out of the fridge.

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.

Ingredients make Hot charred cherry tomatoes with cold yoghurt and poached egg

1. It's 350 g cherry tomatoes.
2. It's 3 tbsp olive oil.
3. It's 3/4 tsp cumin seeds.
4. You need 1/2 tsp light brown sugar.
5. You need 3 garlic cloves.
6. It's 3 thyme sprigs.
7. Prepare 5 g fresh oregano.
8. Prepare 1 lemob.
9. It's 350 g extra thick Greek style yoghurt.
10. Prepare Salt and pepper.

Hot charred cherry tomatoes with cold yoghurt and poached egg step by step

1. 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.
2. 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.
3. 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..

Hot charred cherry tomatoes with cold yoghurt and poached egg - Both from Ottolenghi's new cookbook Simple. It's what's for dinner, served with some pain Poilane from Paris. This beautiful dish is perfect with a rustic bread. Hot charred cherry tomatoes with cold yoghurt. So - I char the tomatoes first, then add oil The tomato sweetens when cooked this way, and the garlic is lovely with the egg. We served it with leftover soup. Hot charred cherry tomatoes with cold yoghurt from Yotam Ottolenghi's latest cookbook, Simple. Thank you and good luck