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Hot pepper caponata baked eggs

• Gurdeep Loyal

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Serves 2 - 4

Easy

Prep: 15 mins

Cook: 50 mins

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Biber salçasi is a Turkish red pepper paste that skyrockets the flavour of this baked egg dish with roasted aubergines, peppers, feta, capers and olives

Vegetarian

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Try our recipe for hot pepper caponata baked eggs then try our çilbir (Turkish-style poached eggs in garlicky yogurt), piperade with eggs and crispy noodles with egg. Now try more egg recipes.

Biber salçasi is a Turkish pepper paste that has a bright red colour and rich, concentrated flavour that is slightly smoky and sweet. It’s made by blending cooked red peppers with salt and lemon, and comes in a mild variant known as ‘tatli’ and a hot version known as ‘aci’. It can be used much in the same way as tomato purée, to add an intense boost of peppery flavour to sauces, marinades, soups and stews – such as in the twist on shakshuka below, which uses the hotter aci biber salçasi with caponata-style roasted vegetables. Biber salçasi is an ingredient loved by food writers like Özlem Warren and Meliz Berg, and can be found on the menu of stylish Turkish restaurants like Zahter, Arabica and Mangal II in London. Available from Sous Chef and all good Turkish supermarkets.

Hot pepper caponata baked eggs recipe

Ingredients

Nutrition

• 1 large aubergine

  cut into 1cm pieces

• 1 large red pepper

  sliced

• 1 large red onion

  sliced

• 20 black olives

  pitted

• 4 tbsp olive oil

• 2 fat garlic cloves

  crushed

• 3 tbsp aci biber salçasi (hot Turkish pepper paste - see above)

• 500g passata

• 4 eggs

• 75g feta

• 2 tbsp capers

• 1 tbsp balsamic vinegar

• 1 tsp caster sugar

• 1 tbsp dill

  finely chopped

• flatbread or sourdough

  to serve

Nutrition: per serving (4)

• kcal323
• fat20g
• saturates5.5g
• carbs18g
• sugars15.2g
• fibre6.9g
• protein14.1g
• salt2.8g

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Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Tip the aubergine, red pepper, red onion and olives into a bowl, then sprinkle over 1 tsp fine sea salt and 2 tbsp olive oil. Stir to coat, then spread out onto a baking sheet. Bake in the oven for 30-35 mins, tossing every 10 mins.

• step 2

  Meanwhile, gently heat the remaining olive oil in a deep, ovenproof frying pan, then add the garlic and sizzle for 1 min. Next, add the aci biber salçasi to the pan (add an extra tablespoon if you like it hot) and fry for 2-3 mins, stirring constantly so it doesn’t stick to the pan. Add the passata, mix well, then gently simmer for 5 mins to reduce the sauce a little.

• step 3

  When the vegetables are roasted, stir half through the tomato-pepper sauce, then scatter the other half over the top. Make 4 wells in the vegetables, then crack an egg into each one. Crumble over the feta, then simmer for 3-4 mins until the eggs just start to turn white at the edges. Transfer the pan to the hot oven and bake for 6-10 mins, or until the egg whites are set and the yolks are cooked to your liking.

• step 4

  Meanwhile, mix together the capers, balsamic vinegar and sugar in a small bowl until the sugar has dissolved. Remove the baked eggs from the oven, drizzle over the caper-vinegar garnish along with the dill and serve with flatbreads or grilled sourdough.

Try more Turkish recipes.

Authors

Gurdeep Loyal

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