Turkish Eggs

Turkish Eggs is a really lovely brunch or breakfast dish which is especially good after a night of over indulgence as it has a fiery kick to it. 

The below serves 2:

• 1 tsp olive oil
• 1 red onion
• 1 garlic clove
• 1 large tomato
• 1 tsp pul biber
• 1 tbsp tatli (red pepper paste) - you can use tomato puree here if you're unable to find Tatli
• 4 tbsp fat free yoghurt
• 3-4 eggs
• 1 lemon
• Handful dill fronds

Boil a full kettle of water for the eggs and yoghurt. 

To make the sauce, finely dice the onion, garlic and tomato and saute in the olive oil on a medium heat until beginning to soften, then add the pul biber and tatli and season well with a pinch of salt and a generous amount of black pepper and allow to cook down for 15 minutes. 

Place the yoghurt into a bowl and place over a small pan of just boiled water to warm through, and stir. 

For perfectly poached eggs, I use the same method every time which results in a runny yolk - although not perfect rounds, we don't mind it rustic around here. Place just boiled water in a saucepan, add a pinch of salt and a drop of white wine vinegar and use a spoon to make the water swirl a little before cracking in each egg and cooking for exactly 3.5 minutes. 

To gently remove the eggs once cooked, I use a slotted spoon and place onto a plate with some kitchen towel or a clean tea towel to remove any excess moisture. 

Now spread the sauce over a plate or a bowl, add half of the yoghurt to each, right in the centre, then the poached eggs. Scatter over some dill fronds and squeeze over the lemon juice. 

Finish with a few more pul biber flakes and serve with some crusty bread or a slice of toast. Enjoy!

For some more brunch inspo I've included some favourites below:

Shakshuka

Smoky Sausage and Bean One Pot

Tomato and Feta Baked Eggs

Smoky Chorizo Beans on Toast

Pancakes

Salmon & Dill Pancakes

Yoghurt Berry Pancakes

Creamy Mushrooms on Toast

Chorizo and Potato Hash

This is a great, hearty weekend breakfast or brunch idea which is especially good if you're feeling the effects of the night before. You can top with a fried egg (or two if you're greedy) if you're that way inclined but it's great on it's own too.

If you're following Slimming World, this works out to 6 syns per portion which is entirely for the cooking chorizo - but it's totally worth it; everything else is free or speed!

Chorizo and Potato Hash

The below serves 2.

Here's how:

• 100g cooking chorizo
• 2 white potatoes
• 1 white onion
• 1 green pepper
• 1 roasted red pepper (you can use an ordinary red pepper)
• 2 tomatoes
• Lots of black pepper
• Eggs (optional)

Begin by boiling the kettle, placing the oven onto 180 degrees and peeling and rinsing the two potatoes. 

Chop the potatoes into small 1cm cubes and place into a saucepan, cover with the just boiled water and a pinch of salt and place on a high heat for ten minutes, then drain. 

In the meantime, place a pan, preferably one which is oven-proof onto the hob on a medium heat. 

Chop the chorizo into small discs then halve them and add to the pan.

Slice the onions, dice the peppers and tomatoes and set aside until the chorizo juices are all around the pan. Now add just the onions and make sure they all get a coating of the juices. 

Add the potatoes to the pan and use a wooden spoon or tongs to move around and again, make sure they get a good coating of the flavoured oil. Cook for five minutes. 

Now add the tomatoes and peppers and again, cook and move around for five minutes or until the vegetables are starting to soften then place into the hot oven. If you're using a different dish, obviously transfer to this and spread out the hash dish so it's pretty even. 

Bake for twenty minutes or until the potatoes are just beginning to char a little. 

If you're having fried eggs, you can cook these while you're removing the dish from the oven and dishing up - they will cook through in just a couple of minutes in a hot pan. Enjoy!

If you're looking for further brunch inspo here are a few of our family favourites:

• Shakshuka - Spicy Tomato and Pepper Baked Eggs
• Salmon & Dill Potato Pancakes
• Smoky Sausage & Bean One Pot
• Tomato & Feta Baked Eggs
• Smoky Chorizo Beans on Toast
• Berry Yoghrut Pancakes
• Creamy Mushrooms on Toast

Shakshuka - Spicy Tomato and Pepper Baked Eggs

This spicy tomato and pepper baked egg dish - originating from North Africa, is a winner for any weekend brunch or leisurely breakfast. It packs a punch and whilst this is for one or two people, you can always up the ingredients quantities to make it go further.

You can also throw the dish into the oven once the sauce is complete, and you've cracked the eggs in if you prefer, but it only takes minutes on the hob too.

Serve it with toasted, buttered bread and a spoonful of natural yoghurt. 

Shakshuka - Spicy Tomato and Pepper Baked Eggs

Here's how:
x4 tomatoes or x1 tin of chopped tomatoes
1 onion
1 clove garlic
1 red chilli
1 pepper (I used green but any colour is fine)
1/2 tsp caraway seeds
1/2 tsp paprika
1/2 tsp dried cumin 
1/2 tsp dried chilli flakes
1 tbsp tomato puree
2 eggs
30g feta cheese
Handful fresh parsley
Salt
Black Pepper
1 tbsp natural yoghurt
1 tsp olive oil

Firstly place the olive oil into a frying pan or ovenproof pan and place on a low heat.

Peel and dice the onion, mince the garlic and finely chop the chilli. Slice the pepper and add all of this to the pan and increase the heat slightly.

Whilst that is cooking down, chop the tomatoes (if you are using fresh ones) or open the tin. 

Once the peppers, onion, chilli and garlic have begun to soften, add the tablespoon of tomato puree and the caraway seeds, paprika, dried chilli flakes and cumin and mix. 

Allow this to cook down for a few minutes and then add the tomatoes and about 3 tbsp water. Season generously with black pepper and a pinch of salt and mix. 

Allow this to cook for at least five minutes. 

In the meantime, crumble the feta and roughly chop the parsley and set aside for garnish.

By now the tomato and pepper sauce should be bubbling away, if you're satisfied with the consistency, make a couple of wells or 'holes' in the sauce, so the egg can be cracked directly onto the heat of the pan and do just that. 

Now scatter the feta all around the dish to almost melt whilst the eggs cook. Also directly season the egg to your own liking. 

At the same time, pop your bread into the toaster and butter. 

The egg should only take 1-2 minutes to cook through - you ideally want the white cooked through, with a still-runny yolk. 

Once ready, I always serve at the table on a wooden board in the original cooking dish and just scatter over the parsley leaves. Add the tablespoon of natural yoghurt and serve. Enjoy!

Tomato and Feta Baked Eggs

This is like an easy, milder introduction to Shakshuka for children, fusspots or spice novices and is a wonderful breakfast or brunch recipe. 

You can play around with the sauce to get it just how you like your tomato sauce - add rosemary, balsamic vinegar, a drop of red wine, or pump up the heat with cayenne pepper, fresh chilli or flakes or even a generous helping of sriracha.

My children absolutely adore this with some toast soldiers and if you are adhering to any kind of calorie control (as I am) then a half portion of this with one slice of buttered toast will bring you in at 199 calories - not a bad start to a weekend day.

Tomato and Feta Baked Eggs

Here's how:

• 1 shallot
• 1 clove garlic
• 1/2 tin chopped tomatoes
• 1/2 tbsp tomato puree
• 1 tsp smoked paprika
• Smidge of cumin
• Smidge of dried oregano
• 1 tsp olive oil
• 2 eggs
• 15g feta cheese

Pop the oven on at 180 degrees and heat the olive oil in a pan.

Finely dice the shallot and mince the garlic and add to the pan on a low heat.

Once softened add the chopped tomatoes, tomato puree, paprika, cumin and oregano, stir and cook for a few minutes on a high heat. Season to your taste - go easy on the salt if preparing for the children.

Pour into a small oven-proof dish.

Now crack in two eggs spaced apart without breaking them.

Crumble the feta and scatter it all around.

Place into the oven and cook until the eggs are done to your preference - we do about 4-5 minutes until just cooked, so the centres are still soft. 

Enjoy with buttered toast.