The best meal of the day in my opinion is breakfast. I could eat breakfast food 24/7 – from cinnamon rolls to fresh bread with nutella to müsli with yoghurt to eggs with bacon to smoked salmon with avocado to pancakes….. Although if we are being honest, since the introduction of “brunch” almost anything classifies as breakfast food…. but that’s not the point;-). Nonetheless, it still remains epic. Especially lazy weekends – nothing beats sleeping in and waking up to the smell of bacon, eggs or whatever your loved one has fancied treating you with. Bearing that in mind, I thought I’d inspire you just in time for Sunday breakfast/brunch with a savoury turkish dish. Looks impressive and tastes just as good. Enjoy!
adapted from bbcgoodfood
1 tin chopped tomatoes
1 onion, sliced
1 chilli, seeds removed and chopped
1 red or green pepper, sliced into strips
salt and pepper, to taste
1-2 tsp sugar
ground cinnamon, a large pinch
ground cumin, a large pinch
ground coriander, a large pinch
ras el hanout, 1 tsp
a small bunch of parsley, chopped
bread – to serve
natural yoghurt – to serve
- Heat some oil in a deep medium sized frying pan. Add the onion, chilli and pepper and fry until soft.
- Stir in your chopped tomatoes, sugar and spices. Cook for a few minutes until some of the liquid has evaporated and the sauce has thickened. Taste. Season with salt and pepper and add more spices if desired.
- Now comes the exciting part – make two small pockets in your sauce. Crack your eggs into your pockets, cover the pan with a lid, turn the heat down to medium-low, and cook for about 3 minutes until the egg white is cooked but the yolk is still slightly runny inside.
- Sprinkle with parsley and serve immediately with some slice of fresh rustic bread and a dollop of natural yoghurt.
Delicious savory brunch alternative