Breakfast Eggs with Turkish Suçuk and Fresh Herbs

by | Feb 19, 2015 | Breakfast & Brunch, Egg Dishes

I didn’t intend to add the recipe for this breakfast dish today but since there were a lot of requests for it, I’ll add it below. It’s hearty and super delicious and I have a very similar recipe that yields a larger dish in my cookbook, Summer Ramadan Cooking, which can be purchased here.

I made this one just for myself because I often have eggs at breakfast and if it’s more than just me at the table, I repeat this recipe so that it makes one nicely-rounded egg dish and pours easily onto the plate because the whole dish starts off with butter.

A few notes: 

-Fresh herbs make everything better, so try to avoid the dried ones.

-To find the sucuk, or Turkish-style spiced sausage, is a great substitute for chorizo and goes so well with eggs. If you don’t want to actually cook with it, just cut a few pieces up and keep it on the side of the eggs when serving.

-This was part of a Turkish-style breakfast that I was craving, also known as kahvalti. I didn’t go the full course because I didn’t have all the fixings on hand, but if you want to go all out, add fresh cheese like feta, some wonderful Mediterranean olives, fresh jams, make borek (it’s easier than you think), and of course do not forget the tea…

Here’s the recipe- are you hungry yet?

[yumprint-recipe id=’65’]
Sweet Grape Spread

Sweet Grape Spread

by | Sep 28, 2009 | Breakfast & Brunch, Condiments & Sauces, Gluten-Free, Mediterranean, Recipes, Summer, Vegetarian

grape honey

If you don’t have time to jar all those end of summer fruits, try this recipe instead for a wonderful spread. It’s absolutely delicious on toast, croissants and even pancakes. There’s no pectin needed, no jarring or preserving necessary- just make it and use it up or share with friends, family & neighbors. They’ll be amazed it came from grapes, not the traditional berries used in jams or preserves.

Ingredients

5 cups purple grapes, preferably large seedless

1-1/2 cups water

Directions

1. Wash grapes and remove stems.

2. Place grapes in a sauce pan with the water and bring to a boil. Reduce heat to medium-high and cook for 30-40 minutes, or until the mixture is thick and void of most liquid, but not dry.

3. Strain any excess  seeds using a fine sieve. Store in a glass jar and refrigerate.

Will stay fresh for about 7 days.