A note from the kitchen
This is a slow dish. Not to be prepared in a morning rush. Give those ripe and sweet tomatoes time to break down, coriander stems to crisp, with butter softening the edges, eggs settling gently into the decadent sauce..
The yogurt cuts through the rich sauce with its freshness.
It keeps the dish from becoming heavy and gives it contrast. It's truly divine!
Ingredients (serves 4-6)
For the tomato-egg pan:
~300 g ripe (!) cherry tomatoes
1 shallot
1–2 tbsp olive oil
1 tbsp butter + 1 tbsp for finishing
1 big clove garlic
4–6 coriander stems (finely chopped)
(leaves reserved for finishing)
3–4 tbsp tomato passata
3–4 tbsp water
Sea salt, to taste
4–6 eggs
1–2 tsp honey
For the minted yogurt:
200 g Greek yogurt
½ cucumber, peeled and roughly chopped
1 handful fresh mint leaves
Juice of ¼ lemon
Sea salt
How to Make It
Step 1: Build your base
Finely dice the shallot and sauté it gently in olive oil and 1 tbsp butter until translucent.
Add halved cherry tomatoes and let them soften, release their juices, and lightly blister.
Step 2: Add depth
Stir in chopped coriander stems and minced garlic.
Cook for another 1–2 minutes. Add tomato passata, then a splash of water.
Season with salt and let it simmer until the sauce thickens — soft and rich, not watery.
Step 3: Balance
Stir in 1–2 tsp honey just before adding the eggs.
Let it melt into the sauce and adjust seasoning.
You’re aiming for warmth, not sweetness.
Step 4: Eggs & finish
Add the remaining butter and comine until a rich, silky sauce develops.
Crack the eggs into the pan, spacing them evenly.
Sprinkle with salt, pepper and chopped coriander leaves.
Cover and cook until the whites are set but the yolks stay soft.
Step 5: Finish
Spread onto a baking tray and let it cool completely.
Break it up occasionally to create loose, crunchy clusters.
Step 6: Minted yogurt
Blend yogurt, cucumber, mint, lemon juice, and salt until smooth.
Keep it light — it should cool and lift the dish. If you don't have a blender, you can combine the yogurt with shredded cucumber instead and add the remaining ingredients.
How to serve
Straight from the pan
With warm flatbread or sourdough
With generous spoonfuls of minted yogurt on top or on the side.
This works because of contrast.
Warm and cool.
Soft and fresh.
Rich, but never heavy and suuuper aromatic. Enjoy!