Eggs: My Way

When I was in Istanbul a few weeks back, I got those small copper pans that I saw the Turks use to make sucuklu yumurta in.

I thought it’s about time I put one of them to good use.

So this morning, I whipped up an easy breakfast, reminiscent of the one I had in Istanbul.

I’m calling this egg recipe, My Way: simply because you can use whatever ingredients you like and make it your own. The choices are endless. It’s also a good way to use up ingredients in the fridge that may need a lil TLC.

Here are the ingredients that I used:

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  • 2 free range eggs
  • 5 baby button mushrooms, sliced
  • 1/4 of a pepper, sliced
  • 5 cherry tomatoes, quartered
  • 1 clove of garlic, crushed
  • A pinch of paprika
  • Crushed chillies
  • Salt and pepper to taste
  • A few sprig of thyme
  • 2 tbsp of oil; I used olive oil

This recipe makes for one. You can easily multiply it as desired.

Firstly, prepare the ingredients.

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Heat up the oil in the pan to a medium heat.

This meal won’t take you long to prepare so you might want to put on the kettle at the same time. I brewed my tea the Turkish way.

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When the oil is hot enough, throw in the crushed garlic and let it golden. Then add in the tomatoes.

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Let it simmer until the tomatoes become soft. This may take a few minutes.

Add in some salt and pepper to taste. If you like, you can add some smoked paprika and crushed chillies for some extra heat, like what I did. Make sure not to put too much paprika – it can be overpowering.

When the tomatoes have soften, like this …

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… add the sliced mushrooms and peppers and cook them for a few minutes until slightly tender. I like my peppers to still have a bit of crunch.

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Then, crack in two eggs.

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Let the eggs cook for a bit. I like the whites softly done and the yolks still runny.

While waiting, slice the sourdough (or you can use any bread you have) and pop them under the grill or in the toaster.

When the eggs are just about right, crumble in some feta cheese and sprinkle some thyme. Turn off the heat.

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Breakfast is ready.

To make it more like a Turkish breakfast, I served it with a few slices of cucumber, fresh tomatoes and olives – and of course the bread.

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Now, all that’s needed is to tuck in and enjoy…

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P/S: Why not use a bigger pan, double up the portion and share it with the hunk you woke up with?xo

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