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

Chicken Shish Stuffed Peppers

These delicious stuffed peppers are a hearty and healthy family meal especially when served with a big salad and if you wish some flatbreads and dip, such as Cacik, Tzatziki and Spicy Salsa.

If you are looking for a vegetarian alternative you could replace the marinated chicken with cubed courgette and aubergine and reduce the cooking time a little too. 

The below serves a family of 4 with a salad, breads and dip.

Chicken Shish Stuffed Peppers

Here's how:

• 3 chicken breasts
• 4 bell peppers (any colour)
• 1 red onion
• 100g green olives
• 2 cloves garlic
• Olive oil
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp pul biber 
• 1 tsp paprika
• 2 tbsp tatli (you can use harissa here or tomato puree if you can't source)
• Juice of 1 lemon
• 1 tin of tomatoes 
• 1 tsp honey
• 1 packet of microwave rice 
• Handful dill 
• 1 ball of mozarella
• Salt
• Black pepper

Pre-heat the oven to 200 degrees.

Firstly cube the chicken, place into a large bowl with 1/2 tbsp olive oil and add the cumin, pul biber, cinnamon and paprika, the juice of one lemon and 1 tbsp of the tatli (or harissa or tomato puree). Give it a mix and allow it to marinate while you prepare everything else.

Now finely dice the red onion and mince the garlic and add to a pan with a 1 tbsp of olive oil.

Roughly chop the green olives and add to the pan - this with the garlic and onions will provide the base for your sauce. 

Whilst that is softening, cut the peppers in half and remove any seeds or membrane and place into a baking tin, cavity side up and set aside.

Once the onions, garlic and olives have softened, add the marinated chicken to the mix and allow to sear on all sides. 

Once you can no longer see pink flesh, add the chopped tomatoes, the additional tbsp of tatli (or alternative), the honey and season generously. 

Leave on a low-to medium heat for fifteen minutes or until the sauce has begun to thicken. 

Now remove from the heat and add in the microwave (or other cooked) rice and the dill and give it a good stir.

Now spoon the mixture generously into the halved peppers, they should be just overflowing. 

Cover the dish with the peppers in foil and place into the oven for 35 minutes. 

Take the baking dish out of the oven, remove the foil and pull the mozarella into slices and add a little to each pepper. Return to the oven for five minutes or until the cheese has melted. 

Remove from the oven and allow to stand for a few minutes then dish up. Enjoy!

If you love Turkish-inspired recipes, you will love the below:

Lamb Shish Kebabs

Adana Kebabs

Healthy Chicken Shish

Mini Turkey Koftes

Roasted Red Pepper Hummus and Cacik Dips

Beef Kofte

Harissa Chicken Kebabs