This relaxed breakfast of eggs and Turkish bread offers plenty of excuse to eat in this weekend.
- 1 loaf Turkish bread, halved horizontally
- 70ml extra virgin olive oil
- 1 large red onion, halved, thinly sliced
- 2 lemons, juiced
- 150g butter, chopped
- 6 eggs
- 350g (1 1/4 cups) Tamar Valley Greek Style Yoghurt
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 1/2 bunch mint, leaves picked, small leaves reserved, large leaves roughly chopped
- Preheat oven to 200C. Place bread halves, cut-side up, on an oven tray. Drizzle with 2 tablespoons oil and season with salt and pepper. Bake for 10 minutes or until golden and toasted.
- Meanwhile, heat remaining 1 1/2 tablespoons oil in a large, non-stick frying pan over lowmedium heat. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until soft. Add 2 teaspoons lemon juice, stir to combine, then transfer to a bowl. Wipe pan clean and reserve.
- Line a large tray or work surface with a sheet of baking paper. Heat 15g butter in reserved pan over lowmedium heat. Crack in 2 eggs and fry for 2 minutes or until whites are set but yolks are still runny. Using a spatula, carefully transfer eggs to prepared tray. Repeat twice more with butter and remaining eggs.
- Place toasted bread halves on a large platter or chopping board, spoon 3 mounds of yoghurt at intervals along each piece, then divide onions among mounds. Place eggs near each mound.
- Return frying pan to medium heat. Add remaining 105g butter, garlic and cumin, and cook, stirring, for 1 minute or until fragrant. Add remaining lemon juice, season with salt, then cook for 1 minute or until sizzling.
- Drizzle butter mixture over eggs, then scatter with chilli flakes and mint. Cut each bread half into thirds and serve immediately.