TURKISH SPICY SPINACH AND EGG BRUNCH
This is a really healthy and nutritious way to start the day. Everything is cooked in the same pan, so there’s very little washing up. The fried halloumi adds crispness and perfectly complements the baked eggs and tender vegetables.
SERVES 4
PREP 10 MINUTES
COOK 15–20 MINUTES
2 tbsp olive oil
2 red onions, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and diced
250g (9oz) halloumi, cubed
250g (9oz) baby plum tomatoes, halved
500g (1lb 2oz) baby spinach leaves
4 medium free-range eggs
200g (7oz/scant 1 cup) Greek yoghurt
smoked paprika, for dusting
a handful of dill or flat-leaf parsley, chopped
sea salt and freshly ground black pepper
toasted pittas or flatbreads, to serve
Heat the olive oil in a large frying pan (skillet) set over a medium heat. Add the onion, garlic and chilli to the hot pan and cook, stirring occasionally, for 6–8 minutes until starting to soften.
Add the halloumi and cook, stirring and turning, for about 2 minutes each side until it’s crisp and golden brown.
Stir in the tomatoes and spinach and cook for 2–3 minutes until the spinach leaves wilt and the tomatoes are tender. Season to taste with salt and pepper.
Make four hollows in the mixture and crack the eggs into them. Reduce the heat to a bare simmer, as low as it will go, and cover the pan. Cook very gently for about 5 minutes until the whites of the eggs are set.
Add spoonfuls of the yoghurt to the pan in between the eggs and dust with smoked paprika. Sprinkle with the chopped herbs and serve immediately with toasted pittas or flatbreads.