A few weeks ago I met my friend for lunch in Brother Hubbard on Capel Street in Dublin City. The restaurant has a Middle Eastern influence.. and they do great healthy food and coffee. I had the Moroccan Special (2 soft poached eggs, roast aubergine, chickpea & tomato on sourdough toast) and my friend went for the Turkish Eggs Mememen (scrambled eggs with tomato & roast peppers on sourdough toast). I was so impressed by the food that I decided to create my own version one Sunday morning.
I’m calling it Turkish ‘Style’ Eggs, because it’s a deviation from the traditional Turkish Eggs recipe in which the eggs are usually scrambled (I’m open to correction on that). I really wanted to go for whole eggs, because I love the runny yoke of a soft boiled egg, so I created this crunchy masterpiece.
It goes really well on toasted wholegrain bread and spinach, or toasted sourdough. And if you want it to be spicier, whack in another chilli! … I probably wouldn’t risk it though..
Method: Chop up the red onion, peppers, chilli & mushrooms, and fry them in a deep pan for 2-3 minutes. Add the tomato, tomato purée, a 1/3 cup of water, and dash of balsamic vinegar. Cook on a medium heat until the liquid reduces and the sauce thickens a bit. Next – take a spoon and make 4 holes/wells in the mixture. Line the holes with spinach, and crack an egg into each. (Don’t worry if the egg goes wandering.. just grab a spoon and try to coax it back into its place). Cover the pan and keeping the heat at a medium setting, let the eggs cook to your liking. Once cooked, garnish with parsley and serve on top of 2 slices of toast. (I used whole grain, but sourdough would work lovely) Serving Suggestions: goes perfectly with a hot cup of tea or coffee, and the Sunday Papers ENJOY!!!Turkish Style Eggs
Elaine Power 