Hot charred cherry tomatoes with cold yoghurt and poached egg

Name: Hot charred cherry tomatoes with cold yoghurt and poached egg
Cuisine: British
Ingredients: 350 g cherry tomatoes; 3 tbsp olive oil; 3/4 tsp cumin seeds; 1/2 tsp light brown sugar; 3 garlic cloves; 3 thyme sprigs; 5 g fresh oregano; 1 lemob; 350 g extra thick Greek style yoghurt; Salt and pepper

Robin Bell @cook_14623594

Always nice to mix up breakfast for something a little different. We served this with a some freshly toasted brown bread.

#CookingWithYui

Always nice to mix up breakfast for something a little different. We served this with a some freshly toasted brown bread.

#CookingWithYui

Robin Bell @cook_14623594

Always nice to mix up breakfast for something a little different. We served this with a some freshly toasted brown bread.

#CookingWithYui

Always nice to mix up breakfast for something a little different. We served this with a some freshly toasted brown bread.

Saved

Ingredients

350 gcherry tomatoes
3 tbspolive oil
3/4 tspcumin seeds
1/2 tsplight brown sugar
3garlic cloves
3thyme sprigs
5 gfresh oregano
1lemob
350 gextra thick Greek style yoghurt
Salt and pepper

Saved

Steps

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.