The Full Diet Turkish baked eggs recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Full Diet Turkish baked eggs recipe By Dr Saira Hameed - March 20, 2022 Eat your fill and still lose weight with this tasty, easy-cook Turkish baked eggs recipe from the diet book of the year, The Full Diet by NHS weight-loss expert Dr Saira Hameed. Hannah Taylor-Eddington SERVES 2 TAKES 25 MINUTES VEGETARIAN 2 tbsp olive oil 1 large red onion, diced 1 red pepper, deseeded and diced 3 cloves of garlic, sliced 1 tbsp tomato purée 400g tin of plum or chopped tomatoes 2 tsp sumac or zest of a lemon 1 tsp chilli flakes 2 tbsp chopped parsley 2 tbsp chopped coriander Salt and black pepper 4 large eggs Pour the olive oil into a large frying pan on a medium heat and add the onion, pepper and garlic. Cook, stirring occasionally, for 10 minutes until everything has softened and started to go golden. Add the tomato purée and stir into the onion mix. Then add the tinned tomatoes and break them up with a spoon (if using plum tomatoes). Turn down the heat and cook for 5-6 minutes until the sauce starts thickening. Add the sumac or lemon zest, chilli flakes and fresh herbs with some seasoning and mix well. Make four wells in the mix and crack in the eggs. Pop a lid on the pan and cook for 5 minutes or until the eggs are cooked to your liking. Add a final twist of black pepper and serve hot from the pan sprinkled with extra herbs, if wished. TIP If you buy fresh herbs for this recipe, you can chop any leftovers and freeze in an ice-cube tray with a little oil. Now buy the book Our recipes are from The Full Diet by Dr Saira Hameed, which will be published by Penguin Michael Joseph on 31 March, price £14.99. To pre-order a copy for £12.74 until 4 April, go to mailshop.co.uk/books or call 020 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved