Turkish Eggs

Giving up breads and cereals at breakfast was a challenge. I've always been a weetbix eater.

I've found a few recipes since then that I can use in place. This one looks pretty fancy... but really isn't. It's another of those very forgiving recipes. The below is what I would make. You can use a larger pan, more eggs etc if you want to feed troops.

Turkish Eggs.

3 eggs
1 jar of bolognaise
Handful of baby spinach.

1. Wilt the baby spinach in a small frypan
2. Layer it over with the bolognaise until the bottom of the pan is covered, and the mix rises about halfway up the sides.
3. Wait until this is simmering, mix it a little, then crack the three eggs into it. Put the saucepan lid over.
4. Check every few minutes to see if they eggs are cooked.
5. Serve straight from the pan.

Variations : Add

• fetta cheese
• parmesan
• fresh basil or oregano
• beans
• mince
• diced bacon
• ham
• olives
• dried tomato
• use puree tomatoes or diced tomatoes instead of bolognaise.
• salt/pepper.

Eventually you will learn to guess when the eggs are done. They poach in the bolognaise, and I prefer it when the yolks are still a little runny.