Breakfast|Destinations|Recipes|Turkey
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We really enjoyed going to the local markets in Turkey. It’s where most Turks shop rather than in the big supermarkets. There are a huge number of vendors in the larger city markets like Fethiye. So there is good competition and plenty of choice.
Our observation was that the fruit and vegetables on offer at the markets were super fresh and were of a much higher quality than in the supermarkets. Many of the vegetables looked as if they had been picked that morning or the previous evening.
Prices were about the same as from supermarkets. So why wouldn’t you buy the higher quality item at the market from a small, family vendor rather than some corporate supermarket chain with long supply chains?
Shopping at the markets is a rather social affair. The vendors are quite happy to have a chat and after a few weeks they remembered us. All in all a very pleasant atmosphere. And so different to back home.
A lot of “home produce” is available at the markets. Olive oil in co*ke bottles, bulk dips, tahini, honey, eggs and olives to mention a few. Many dairy items are available this way as well, such as butter, yogurt, labna, keifer and various cheeses, including our favorite, traditionally sold out of a goatskin.
This is “not allowed” in Australia, the US and some other western countries as it is not considered “safe”. All I can say is that we had some if not the best tasting dairy products of all time on our trip to Turkey with no ill effects. We loved being able to buy from the smaller vendor and enjoyed our attempts to communicate.
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Here is some more information about markets and shopping in Turkey.
So in honor of all things fresh, try this delicious 1 dish concoction for breakfast. If you can, try to source the products from your farmer’s market or even better from your own home garden.
More Gourmet Breakfasts
If you are looking for some more gourmet breakfasts to try from around the world, here are a few:
Here is a classy breakfast. Swiss potato rosti is a classic! You can eat these grated potato cakes plain or topped with your favorite breakfast ingredients.
Avocado smash is colorful, healthy and becoming very popular all around the world. One of our go to breakfasts when you have access to good avocados.
Strapatsada or Greek scrambled eggs feature tomatoes gently cooked in olive oil. It’s another one pot dish that is the pride and joy of Crete.
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Turkish Style Poached Eggs
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Here is another one of our favorite Turkish dishes. This one makes a hearty and healthy breakfast, brunch or lunch. What I love about this dish is that it can be cooked in one pan and is quite simple. There is a slight heat to the dish with the addition of paprika and some sharpish goat’s milk feta. It is worth seeking out the sucuk, as it has a unique, spicy flavor, so typical of Turkey. When cooking this in Turkey, we used some “village” goat’s milk cheese, actually stored in and sold out of a goat’s skin! Spinach is sold loose and was super-fresh. We ate spinach almost every day for breakfast and when we did not eat it, we missed it.
| Servings | Prep Time | Cook Time |
| 2people | 5minutes | 15minutes |
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 15minutes |
- Course Breakfast
- Cuisine Turkish
Ingredients
- 1/3 lb spinach washed, including the stems
- 1/4 lb sucuk or chorizo, sliced diagonally*
- 1 onion, brown roughly choppeed
- 2 tomatoes roughly chopped
- 1 tsp paprika, mild
- 1/2 cup goat's milk feta crumbled*
- 4 eggs
- drizzle olive oil extra virgen
Servings: people
Units:
- Course Breakfast
- Cuisine Turkish
Ingredients
- 1/3 lb spinach washed, including the stems
- 1/4 lb sucuk or chorizo, sliced diagonally*
- 1 onion, brown roughly choppeed
- 2 tomatoes roughly chopped
- 1 tsp paprika, mild
- 1/2 cup goat's milk feta crumbled*
- 4 eggs
- drizzle olive oil extra virgen
Servings: people
Units:
Instructions
- Place the spinach in a pan over a medium heat and cook until wilted, about 1 minute. Remove the spinach and allow to drain.
- Place the sucuk in the same pan. Cook for about 1 minute on each side. Remove and reserve without removing the pan drippings.
- Place the onion in the pan and cook for about 3 minutes, stirring occasionally.
- Add the tomatoes, paprika and half of the feta. Season with salt and pepper and stir to combine. Cook for about 5 minutes. The tomatoes should be broken down.
- Return the spinach and sucuk to the pan and stir to combine.
- With the back of a spoon make 4 indentations. Break the eggs carefully into each indentation. Sprinkle a pinch of paprika over the eggs and sprinkle the remaining feta over the tomato mixture. Place a lid on the pan and allow the eggs to “poach” in the tomato mixture. Check for doneness and remove when the egg whites are cooked but the yolks are still soft.
- After placing onto plates, drizzle some olive oil over and serve immediately.
Recipe Notes
For an authentic Turkish taste, it is worth seeking out the sucuk and goat’s milk feta. The sucuk sausage is commonly used in Turkish cooking. It can be sliced in half and grilled on the BBQ (really outstanding). The goat’s milk feta is quite sharp and mildly salty. Try to source both products in better delicatessens or you can try the links above.
I prefer to use mature spinach as it has more flavour. However, baby spinach and silver beat, will also work.
For a vegetarian version of this dish, replace the sucuk with cooked chick peas.
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20 Responses
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Becky @ Bite of Delight
| Reply
This looks absolutely delicious! Such a wonderful breakfast, I can’t wait to try it!
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Editor
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Thank you for your kind comments Becky. We still make this breakfast even if we don’t have any of the sucuk sausage on hand. Cheers….Mark
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Fareeha
| Reply
Loved reading ur post.. The turks sure know their way around the food..
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Editor
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Fareeha thanks for your comment. We loved the food in Turkey. There is a high emphasis on vegetables and they have many delightful ways of cooking them. Cheers….Mark
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Brian Jones
| Reply
Love the sound of this, a bit of a meaty take on a shakshouka with a poached egg… Lovely!
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Editor
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Hi Brian
Glad you enjoyed it. Thanks for the tip on the shakshouka, I will have to try it.
Cheers….Mark
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Madiha Nawaz
| Reply
Loved reading and knowing a little about the Turkish markets and thanks for showing the glimses of it too 🙂
Your recipe sounds similar to shukshuka, which is a middle eastern egg dish and is eaten in other regions too 🙂 I shall try making it the Turkish way next time by using your recipe 🙂
Thank you for sharing!-
Editor
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Thanks for reading. There is another post about Turkish markets (in Fethiye) here https://www.compassandfork.com/food-shopping-fethiye/
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Dawn @ Words Of Deliciousness
| Reply
This sounds like a wonder dish for breakfast. It sounds like a wonderful trip to Turkey.
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Editor
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Yes quite a filling dish as well. Turkey flies a bit under the radar for travel and has a lot to offer.
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Katalina @ Peas & Peonies
| Reply
I am obsessed with eggs, and I am always happy to find new ways to enjoy them, love the recipe.
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Editor
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This recipe is incredibly tasty, we use it for brunch and guests and always get rave reviews!
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Sally - My Custard Pie
| Reply
Beautiful pics of the markets in Turkey. This is one of my favourite recipes – the Turks know how to do a good breakfast.
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Editor
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Yes, a Turkish breakfast is a real meal!
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Kavey
| Reply
Totally agree with you on markets, is one of my favourite aspects of travel. Eggs look great!
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Editor
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Yes I think markets are a great way to meet the locals as well and learn new things to cook. We get great recipe tips at the markets!
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Cassandrea ~ Chews and Brews
| Reply
Oh wow! This looks amazing!! YUM!
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Editor
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Give them a try and let us know what you think!
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I like the idea of a poached egg incorporated into those wonderful ingredients. Will definitely try it because we have plenty of feta goat cheese here. Thanks for sharing…
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Editor
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Yes, the goat’s feta is a great taste in the overall dish!
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