Ropes of Holland / Lindsey Holland
I am cooking for the Ropes Of Holland X Roxanne First launch dinner this week. They shot the new collection at my sister’s house so I thought it would be fun to grab Lindsey (Ropes of Holland) for a FAST FOOD recipe. The collection pieces have been named after her grandparents and 15% of the profits go straight to AgeUK which is a charity close to her heart. This is such a wonderful cause and will make you feel extra happy about purchasing diamonds.
Please see video below to hear about the collection and see how I make quick Turkish Eggs with Tomato Ancho Chilli Salsa.
Turkish Eggs with Tomato Ancho Chilli Salsa
4 slices of sourdough toast
4 medium eggs, at room temperature ( I like using Duchy)
1 tsp soft butter
2 large table goat’s milk yoghurt
Few sprigs dill or parsley
few pinches of za’atar spice
Handful cashews, roughly chopped
For the salsa:
100g sun-dried tomatoes
1 1/2 dried ancho chillis, roughly chopped and top removed
1/3 garlic clove, grated
100ml extra virgin olive oil
1 level tsp paprika
pinch of chilli flakes
juice and zest of half a lime
1 tbsp apple cider vinegar
Start by making the salsa and throw all the ingredients into a blender and mix to a rustic paste. Taste to check for seasoning adding in more salt if needed. Scrape into a bowl and put to one side. This sauce will keep for about 4 days in the fridge.
Set a large frying pan to a medium to high heat and add in half the butter to melt. Once it starts to sizzle carefully crack two eggs into the pan and fry for about 2-3 minutes until the yolk has formed a skin. Prepare two serving bowls and divide the yoghurt between the two. Place a fried egg on top of the yoghurt and fry the last two. When cooked add these into the bowls and drizzle the salsa over generously. Sprinkle blows with some fresh dill, pinches of za’atar, chopped cashews and a last bit of sea salt. Serve with the toast along side for dunking into the runny yolks.