Annabel Crabb’s Turkish scrambled eggs recipe | Meals


Rich and stuffed with flavour, that is the dish everybody falls in love with once they go to Istanbul. Fortunately it’s simple to make at dwelling and avoids utterly the idiot’s mission of cooking eggs to order for a crowd.

A lot of this dish could be thrown collectively the night time earlier than and is then merely served within the pan, with loads of heat Turkish bread alongside. If you’ll find pul biber (Aleppo pepper) chilli flakes, a lot the higher; common chilli flakes will typically be extra fiery, so add to style.

Turkish scrambled eggs

serves 4

50ml olive oil
2 small brown onions, finely chopped
2 inexperienced capsicums, reduce into 1cm squares
1 garlic clove, finely chopped
5 tomatoes, chopped
Pinch of floor cumin
½ tsp delicate chilli flakes, plus additional for sprinkling
½ tsp paprika
¼ tsp dried oregano
eight eggs
Handful of chopped coriander and/or dill
Turkish bread, lemon wedges and sumac, to serve

Pour a beneficiant glug of olive oil into a big frying pan and fry the onions and peppers over low warmth for about eight minutes – you need them to melt and prepare dinner slowly, with out browning. Add a sprinkle of salt and the garlic and prepare dinner for two minutes, then add the tomatoes, together with one other glug of olive oil.

As soon as the tomatoes begin to break down (use the again of a picket spoon to assist crush them), add the spices and oregano, and preserve cooking till you’ve gotten a shiny and aromatic stew. Season with salt and numerous pepper. (If you’re making ready this prematurely, cool and preserve within the fridge, then gently reheat earlier than persevering with.)

If you end up nearly able to eat, preheat the oven to 160C (140C fan) and put the Turkish bread in to heat up.

Break the eggs right into a bowl with a pinch of salt and use a fork to beat them very evenly.

Scoop about three-quarters of the tomato combination out of the frying pan and put aside.

Add a bit extra olive oil to the pan containing the remainder of the tomato combination and switch the flame to low–medium. Pour within the overwhelmed egg, then sprinkle over the chopped herbs and some additional chilli flakes.

As soon as the egg has began to set, transfer a spatula across the pan, dragging a few of the tomato combination by the egg. Do that a number of extra instances till all the things is combined however not mixed; there ought to nonetheless be distinct curds of egg.

Special Guest by Annabel Crabb and Wendy Sharpe, Murdoch Books, RRP $39.99

Particular Visitor by Annabel Crabb and Wendy Sharpe

Whereas the egg continues to be runny, gently fold within the reserved tomato combination. The trick right here is to take the pan off the warmth earlier than the egg seems utterly cooked – the residual warmth means you’ll find yourself with completely scrambled eggs. Should you preserve the pan over the warmth too lengthy, you danger the eggs turning into rubbery.

Take the pan to the desk and grind over much more black pepper, adopted by a squeeze of lemon juice and a sprinkle of sumac. Don’t overlook the bread within the oven, then let folks serve themselves.

Asian scrambled eggs

Should you like this recipe, do attempt the terrifically more-ish Asian model, the place the spices and peppers are changed with soy sauce, rice vinegar, contemporary ginger and garlic chives.

Make it gluten-free

Serve these eggs with gluten-free toast, or simply as is.

  • That is an edited extract from Particular Visitor, by Annabel Crabb and Wendy Sharpe (Murdoch Books, $39.99). Subsequent week, chard & cheese tart with poppy-seed pastry

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