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The ingredients needed to make Hot charred cherry tomatoes with cold yoghurt and poached egg:

1. Provide 350 g of cherry tomatoes.
2. Take 3 tbsp of olive oil.
3. Prepare 3/4 tsp of cumin seeds.
4. Prepare 1/2 tsp of light brown sugar.
5. You need 3 of garlic cloves.
6. Use 3 of thyme sprigs.
7. You need 5 g of fresh oregano.
8. You need 1 of lemob.
9. Use 350 g of extra thick Greek style yoghurt.
10. Use of Salt and pepper.

Instructions to make Hot charred cherry tomatoes with cold yoghurt and poached egg:

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..

So – I char the tomatoes first, then add oil The tomato sweetens when cooked this way, and the garlic is lovely with the egg. We served it with leftover soup. Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice. Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top.

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