Serve warm with crusty bread for a delicious cool-weather feast
This was one of my favourite breakfast dishes when I was growing up. Mum would simply serve it out of the frying pan, in the middle of our table. I like my egg yolks runny, served with very crusty bread, and with black tea to follow.
60 ml (¼ cup) olive oil
1 brown onion, diced
3 green chillies, chopped
200 g minced (ground) lamb
2 vine-ripened tomatoes, diced
15 g (½ cup) finely chopped
flat-leaf (Italian) parsley
8 free-range eggs
crusty bread, to serve
1. Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for 6–8 minutes, or until soft.
2. Add the chilli and lamb and season with sea salt and freshly ground black pepper. Stir well to make sure the lamb doesn’t form chunks. Cook for a few minutes, then stir in the tomato and parsley.
3. Spread the mixture evenly over the base of the pan. Using the back of a tablespoon, create eight shallow pockets in the lamb mixture, to hold the eggs. Now carefully crack an egg into each pocket. Cover and cook for about 5–6 minutes for a softly runny yolk, or until the eggs are cooked to your heart’s desire.
Serve warm, with crusty bread.
Recipe from Turkish Fire by Sevtap Yuce, available now from Hardie Grant.