Turkish Baked Eggs

Turkish Baked Eggs

This fabulous recipe is an adaptation of a breakfast from Istanbul last year, sat in the early heat of the day at Saray Restaurant, below the towering minarets of the Sultan Ahmet Mosque. It was one of the most beautiful locations to indulge in a late breakfast, and I am glad to say that the food was as wonderful as the view! The eggs, which were baked to perfection, were served with chewy bread that is done so well all over turkey, loads of fruit and a thick black Turkish coffee.

Forgive me for not being a purist, but I have used chorizo instead of the traditional Sujuk, as I can grab it in my local supermarket. If you can get the real stuff then use it in abundance in place of chorizo. It’s wonderful.

Turkish Baked Eggs

Turkish Baked Eggs – Karisik Mememen

Serves 2

2 tbsp. olive oil
200g chorizo, roughly sliced
1 red pepper, roughly sliced
2 tomatoes, roughly chopped
2 cloves garlic, roughly sliced
¼ tsp ground cinnamon
½ tsp. ground cumin
4 free range eggs
25g walnuts, roughly chopped
1 handful of parsley leaves
2 thick slices of beautiful fresh bread
Sea salt and freshly ground black pepper

  1. Preheat the oven to 180 degrees. Meanwhile heat the oil in a large oven proof frying pan over a medium heat and add the chorizo and pepper. Stir-fry for 3-4 minutes until the pepper starts to soften. Add the tomato, garlic, cinnamon and cumin. Mix well and cook, stirring occasionally, for 3-4 minutes, or until the tomatoes have cooked down.
  2. Make 4 little wells using a spoon and crack in the eggs. Season with a small pinch of salt and pepper and cook for 1-2 minutes until the bottom of the eggs have set. Carefully transfer the pan into the hot oven and bake for 1-2 minutes until the egg whites have set and the yolks are still wonderfully runny. Remove from the oven, scatter over the walnuts and parsley and serve immediately with bread.

-all thoughts and spelling mistakes are mine-

Banana and Berry Smoothies

Power Shake Smoothie Breakfasts

A lovely American friend of mine recently introduced me to the virtue of ‘power shake breakfasts’. Power shaking is a staple of LA dinning – fruit, vegetables, protein, odd green powers, nut butters and obviously almond milk – Like der! If you’re going to live in California you gotta be dairy free.

Yes I felt the elixir of life flowing through me. Yes I noticed father time’s hands whizzing backwards. But you know what it tasted gross. No matter how embryonic a drink makes me feel it has to taste great.

I have done two different smoothies. Both equally delicious, but very different. The first, an uber-healthy Californian inspired banana berry smoothie. The almond butter gives a really rich flavour and the protein powder keeps you nice and full until lunch. The second is a Moroccan inspired smoothie that is more natural. It uses spices to add warmth and a little thyme for a background herbal hit.

California Banana Berry Smoothie

Serves 1

250ml soya milk
1 banana, peeled
125g mixed berries
1 tsp. almond butter
85g soya protein powder

Chuck the whole lot into a blender and blend until lovely and smooth, adding a little water if it gets too thick.

Moroccan Banana Smoothie

Serves 1

1 banana, peeled
1 ½ tbsp. honey
A pinch of ginger powder
A pinch of cinnamon powder
125g yogurt
¼ tsp. fresh thyme leaves
5g peeled blanched almonds
2-3 ice cubes
½ an orange

Throw everything into a blender and squeeze in the juice from the orange. Pour in 70ml/2 1/3 fl oz of water and blend until smooth.

 

– All thoughts and spelling mistakes are my very own –