Name: Turkish-style eggs and salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,chickpeas can, drained 1 x 400g,paprika 1t,chilli flakes 1⁄2t,garlic cloves, thinly sliced 2,free-range eggs 4,white wine vinegar 1T,Chargrilled rustica bread, sliced, for serving ,plain thick yoghurt 4T,Fresh coriander, for serving ,Radishes, sliced, to garnish ,Sea salt and freshly ground black pepper, to taste ,leftover Woolworths hot-smoked salmon 200g

Breakfast recipes

Turkish-style eggs and salmon

15 minutes

Cucumber-and-herb soup with verjuice granita

Serves 4

Difficulty Easy

Ingredients

For the granita:

½ cup verjuice

For the soup:

2 chilled English cucumbers (about 700 g)
2 T Verjuice
1 cup Greek yoghurt
1 small clove garlic, peeled and finely chopped
⅓ parsley chopped
⅓ chives chopped
3 T dill  chopped, plus extra to garnish
1 t Tabasco sauce 
3 T cream
Sea salt and freshly ground black pepper, to taste

Method

To make the granita, pour the verjuice into a small metal pan and freeze for 45–60 minutes, or until just frozen. Use a fork to scrape the surface to create light, feathery crystals. Keep in the freezer.

Lightly peel the cucumbers, leaving a little green skin here and there. Roughly chop and place in a blender with all the remaining ingredients, except the cream and seasoning. Blend until smooth, then stir in the cream and season to taste with salt and plenty of black pepper.

Serve in chilled bowls, topping each with a spoonful of verjuice granita, plus a scattering of dill fronds.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Turkish-style eggs and salmon

Scallop curry with apple-and-coconut slaw

Roast carrots in tamarind dressing with yoghurt

Easy fruity frozen yoghurt

Fruit salad trifle

Easy yoghurt-and-berry ice-cream tart

Pistachio-and-yoghurt cake

Moskonfyt-roasted beetroot with yoghurt

Cilbir (Poached eggs with garlic yoghurt)

Spiced chilli pickle yoghurt dip

Roast brinjals with spring onion and garlic yoghurt