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Breakfast recipes

Turkish-style eggs and salmon

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
1 x 400 g chickpeas can, drained
1 t paprika
1⁄2 t chilli flakes
2 garlic cloves, thinly sliced
4 free-range eggs
1 T white wine vinegar
Chargrilled rustica bread, sliced, for serving
4 T plain thick yoghurt
Fresh coriander, for serving
Radishes, sliced, to garnish
Sea salt and freshly ground black pepper, to taste
200 g leftover Woolworths hot-smoked salmon

Method

1. Heat the olive oil in a small pan and add the chickpeas, paprika, chilli flakes and garlic and fry gently for 3 minutes. Remove from the heat and set aside.

2. Break each egg into a cup, then bring a small saucepan of water and the vinegar to a slow simmer.

3. Swirl the water using a spoon, then carefully drop an egg into the water and cook for 2–3 minutes, or until the white is firm but the yolk is still soft. Lift out using a slotted spoon. Repeat with the remaining eggs.

4. Serve the eggs with the toast, a spoonful of yoghurt, spicy chickpeas, coriander and radishes. Season to taste and top with the flaked leftover salmon.

Browse more breakfast recipes here.

Struggle with poaching eggs? Learn how to poach eggs perfectly here or share your tips to poaching eggs here.

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