Turkish eggs on pita

October 21, 2019August 27, 2020 ~ Corrie ~ 4 Comments

This is an oldie but a goodie, and a recipe I’ve been making most weekends for the past four years. Partly because it’s my boyfriend favourite and partly because it’s cheap as chips – which is good, as I seem to have misplaced all my money. Either that, or I’ve spent it on simply breathing in this overpriced town… and Celine Dion tickets. I mean, what’s the point in living in London if you can’t afford a Friday night Deliveroo? #middleclassproblems. Oh well, at least I’ll get nice and thin, especially if we get a no-deal Brexit. Come on Boris, do it for halloumi!

Turkish eggs on pita
Serves 1 / Hands on time 10 mins / Total time 10 mins / V
You’ll need: Non-stick frying pan preferably with a lid
Spray rapeseed oil
2 eggs
1 brown pita bread
3 tbs Greek yogurt
Small handful fresh mint, chopped
Small handful of fresh dill, chopped
¼ tsp smoked paprika
Pinch of chilli flakes
1 tsp garlic extra virgin olive oil (if you don’t have garlic oil simply crush ½ a garlic clove into the yogurt and use regular extra virgin olive oil)
3 pickled chillies, stalks removed (optional)

TIP: This is a great way to use up Greek yogurt you have left over from another recipe.

Method
1. Roughly chop the mint and the dill and put to one side. In a small bowl, add the yogurt and season with salt. If not using garlic oil, stir the grated garlic straight into the yogurt.
2. Spray a small non-stick frying pan with rapeseed oil and place over a medium heat and allow the oil to heat up for a couple of minutes. Crack in the eggs and fry until you have set whites and runny yolks – to make sure my eggs are perfectly set, I like to put the lid on the pan for the last minute to allow the steam to cook the top part of the eggs.
3. Meanwhile toast the pitta and using a knife, butterfly open on a plate. Add the yogurt to the centre of the bread and spread it out using the back of a spoon. Top with the fried eggs and liberally sprinkle over the herbs, smoked paprika and the chilli flakes. Remove the stalks from the pickled chillies, arrange them on top and drizzle over the garlic or extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Turkish lentil soup

August 8, 2016January 18, 2021 ~ Corrie ~ 2 Comments

Just when I thought our pathetic excuse for a summer had gone, the sun comes out. After a week of drizzle, frizzy hair and wet ballet pumps, I have decided to spend the one weekend of sun in my flat playing Super Nintendo. It’s Jamie’s fault really, he managed to get the damn thing working and now I can’t stop playing it. He’s at work today though so I’m determined to beat his score on Donkey Kong… Yes, I am aware of how sad that sounds.
Anyway, lentil soup is one of my favourites but unlike my other recipe, this version is milder and creamier. It’s the addition of egg yolks that give this soup it’s velvety and luxurious texture. Where possible, I try and add a bit of protein to my soups to make them a bit more substantial. On this occasion I’ve used cottage cheese but you can serve it topped with Greek yogurt or even poured over soft boiled eggs – go wild why don’t you.

Turkish lentil soup
Serves 4 / Hands on time 30 mins / Total time 50 mins / V ❄
25g unsalted butter
1 large white onion, peeled and chopped
½ tsp salt
½ tsp turmeric
1 tbs plain white flour
2 medium carrots, peeled and roughly chopped
1½ litres vegetable stock, I use 1 Knorr stock pot
275g dried red lentils
1 bay leaf
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)

Method
1. In a large pot, fry the onions and salt in the butter over a medium to low heat with the lid on until softened. Add the turmeric and cook for a further 2 mins
2. Add the flour and give it a good stir and cook for a minute or two stirring continuelly. Add the carrots and pour over the stock before adding the lentils and the bay leaf. Bring to the boil.
3. Turn the heat down to a simmer and cook for 25-30 mins stirring occasional to stop the lentils from sticking to the bottom.
4. Fish out the bay leaf, take off the heat and blend with a hand blender or pour into a food processor. Blend until silky smooth. Taste and season with salt.
5. Once smooth, serve topped with cottage cheese/yogurt and a good drizzle of extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months.

Turkish eggs on pita

March 3, 2016January 24, 2020 ~ Corrie ~ 3 Comments

This is my boyfriend’s absolute favourite breakfast, he’s been harassing me to make it for ages. I tried to explain that he could always make it himself but this didn’t go down very well. Anyway, don’t be scared of frying eggs, they don’t need to be cooked in a bath of oil like that grotesque scene in Withnail and I (click here). Also, I don’t appreciate being spat at by lamas let alone by a saucepan of hot oil, so let’s use spray oil instead yeah? Far less spitty.
Anyway, I tend to always have a couple of frozen pita breads in my freezer, so this recipe is pretty easy to throw together just as long as you have bit of yogurt to use up. It has to be plain yogurt mind, don’t be using any old strawberry Frube you find at the back of the fridge.
In any case, I hope you enjoy this Turkish delight as much as Jamie does. It’s been known to cure many a bad hangover.

P.S. I apologise if you watched the ‘Withal and I’ clip to the point where the old woman bites into her fried egg sandwich and it all falls out the back. That gave me nightmares for quite some years.

Turkish eggs on pita
Serves 1 / Hands on time 10 mins / Total time 10 mins / V
You’ll need: Non-stick frying pan preferably with a lid
Spray rapeseed oil
2 eggs
1 brown pita bread
3 tbs Greek yogurt
Small handful fresh mint, chopped
Small handful of fresh dill, chopped
¼ tsp smoked paprika
Pinch of chilli flakes
1 tsp garlic extra virgin olive oil (if you don’t have garlic oil simply grate half a garlic clove into the yogurt and use regular extra virgin olive oil)
3 pickled chillies, stalks removed (optional)

TIP: This is a great way to use up Greek yogurt you have left over from another recipe.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian