Fresh juicy vegetables in a piquant sauce, with chunks of salty, rubbery halloumi cheese.
Breakfast is a big deal in Turkey. It usually consists of a selection of many different foods which vary depending on what region you are in. At the core though, you can usually expect fresh crunchy vegetables like cucumber and tomato, eggs, cheeses, sometimes cured meats, bread and condiments. This is quite a pared back version which provides plenty for 4-6 people. Feeding lots of people is part of the point though - it's not just about the meal, it's about sharing and talking as well. It makes a great, social weekend brunch.
Ingredients
- 4 eggs
- 250g halloumi, sliced thickly into 8 pieces
- 250g yogurt
- 400g tomatoes, roughly chopped
- 400g cucumber, sliced
For the zhoug:
- 1 bunch parsley
- ½ bunch coriander
- 2 green chillies
- 2 cloves garlic
- 200ml olive oil
- Pinch of sugar
- ½ tsp ground cumin
- ¼ tsp cardamom
WEIGHT CONVERTER
Method
- To make the zhoug blitz all the ingredients in a food processor until finely chopped, adding water to get the consistency of a loose pesto. Season to taste.
- Bring a pan of water to a rolling boil. Add the eggs and cook for 6 mins for soft boiled. Immediately plunge in cool water and peel.
- Bring a griddle pan to a high heat. Add the halloumi and fry on each side for 2 mins, until golden and slightly charred.
- Swirl the zhoug into the yogurt and spoon onto plates. Top with the tomatoes, cucumber and halloumi.
Top tips for this Turkish-style breakfast
Look for strained, thick yogurt for the most authentic texture and flavour. If you're serving up to a crowd, bulk this up with a selection of breads, spreads and jam and honey, plus some fresh fruit.
You may also like...
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Blueberry and kiwi smoothie
This healthy and easy to make Blueberry and kiwi smoothie is the perfect choice for breakfast or as a quick, pick me up snack.
By Octavia Lillywhite Published
-
Banana smoothie
If you love bananas this smoothie will go down a treat - what will really make you smile is knowing it's very healthy too!
By Jessica Dady Published
-
Toasted oats and yogurt
Try our delicious toasted oat and yogurt layer breakfast recipe for a superfood-fuelled breakfast that's quick and easy to make.
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
Kate Middleton’s 'two veg' breakfast is an easy energy boost for busy mums
The Princess of Wales is said to eat the same things for breakfast each day
By Selina Maycock Published
-
The Royal Family’s go-to Boxing Day breakfast is not for the faint of heart but it is easy to recreate
The meal has been described as the ‘ultimate comfort food dish’
By Charlie Elizabeth Culverhouse Published