Was rudely woken by the alarm on my mobile at 6.30 this morning.  Particularly galling as I’m actually on leave today and don’t remember setting the alarm for anything whatsoever short of 2016 (!).  Dossed about listening to Radio 4 for a bit then consoled myself with this spicy Turkish breakfast recipe and a coriander mini-naan, utilising some left-overs from yesterday’s post:- https://theanxiouscook.wordpress.com/2014/10/13/vegvegvegvegvegvegvegvegvegveg/

Original from here:




Tin tomatoes
Tomato puree
2 eggs
Olive oil
Ginger, cumin, chilli powder, mustard seeds
Half a red onion, chopped
One yellow pepper, deseeded and chopped into chunks
Two garlic cloves, minced
Leftover yogurt dressing from yesterday’s recipe
Leftover roast vegetables from yesterday’s recipe


Mix a little sumac and some black pepper with the yogurt dressing.  Chill.

In a wok, heat some oil and add the other spices.  Heat for a few minutes until fragrant.

Add the onion and garlic, heat for a few minutes.

Add the pepper, leftover vegetables and tomatoes plus the puree and a little salt.  Simmer for 10 minutes.

Crack the two eggs on top, drizzle with a little extra oil and place the lid on top.  Simmer at medium high for 5-10 minutes, until eggs cooked.

Serve with bread and the yogurt mix drizzled on top.




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