I’m not really a breakfast person – I tend to be pretty useless for a good 90 minutes after waking up (some would argue longer), and food is the last thing on my mind. But then I also think there’s nothing nicer than a Brunch, particularly one on a Saturday morning involving a cup of coffee, something with eggs involved and ‘Saturday Kitchen’ on the telly. I saw this Turkish-Style Eggs recipe in last month’s Delicious Magazine (Feb 2013) and it’s wonderful. So much so I’ve also had it for dinner. It’s extremely quick to cook and the flavours always seem to hit the spot. There’s not many things that I always have in the fridge – I’m not really that organised. But chorizo lasts for ages and it’s one of my Reidbury Kitchen staples – I use it a lot with pasta, but since trying this recipe it’s more often earmarked for this dish!
KB rating 9/10. PR rating 8/10
Turkish-Style Eggs (Serves 2)
- Half a small onion, chopped
- 1 green chilli, finely chopped
- Chorizo, chopped (the recipe doesn’t specify quantity but I used about 2 uncooked chorizo. I’ve also used half a cooked chorizo ring too and it worked fine, but you need less cooking time than the uncooked version)
- 225g tin chopped tomatoes
- 4 eggs
- Fresh parsley, chopped
- Fresh thyme, chopped
- Fried breadcrumbs (optional, but recommended!)
- Olive oil
Heat a drizzle of olive oil in a pan, then gently fry the onion and chilli.
Add the chopped chorizo and fry until crisp.
Add the chopped tomatoes, season and add the chopped parsley and thyme.
Make 4 hollows in the mixture and crack 1 egg into each.
Cover and cook for 3-4 minutes until the egg whites have set.
Serve scattered with fried breadcrumbs, if using.
Grab a cup of coffee, bagsy the sofa and start your day off right!