Turk­ish eggs

Isis Town and Country - - Life | Easy Eating -

Serves 4 In­gre­di­ents

2 tbs oil 1 onion, chopped

1 yel­low pep­per, chopped

4 rash­ers ba­con, chopped

¼ tsp each cumin, ginger, turmeric

Pinch chilli flakes

2 cup shred­ded silverbeet

1 tsp grated lemon zest 5 or 6 eggs Salt and pep­per to taste

½ cup chopped pars­ley

Toasted bread and roasted vine toma­toes to serve


Preheat an oven to 180C. In a heavy-based pan heat the oil. Add the onion, pep­per and ba­con, cook­ing for 4 minutes un­til soft­ened and slightly coloured. Add the cumin, ginger, turmeric and chilli, stir­ring to com­bine. Stir through the silverbeet and sprin­kle over the lemon zest. Gen­tly break the eggs on the top of the silverbeet, with­out break­ing the yolks. Sea­son with salt and pep­per. Bake for 10 minutes or un­til the eggs are done to your lik­ing. Re­move, sprin­kle with the pars­ley, and serve hot with toasted bread and lightly roasted toma­toes.

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