Parsee Duck Egg Scramble (4)

Duck eggs are rich and creamy, and make the best scrambled eggs. This can be served for breakfast or brunch, or even for a light evening meal. The recipe is from ” Sirocco” by Sabrina Ghayour.

Courgette, Saffron and Potato Kuku (8-10)

Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.

Fried Brown Rice with Brussels Sprouts, Fried Eggs, Greens and Chilli (4-6)

A full of flavour and very satisfying brunch dish from ” Caravan: Dining All Day” by Chris Ammermann, Laura Harper-Hinton, Miles Kirby.

Eggs with Potatoes and Cumin (2)

The Syrian name for this comforting dish is Muffaraket Batata and I found the recipe in ” Syria Recipes from Home” by Hab Azzam and Dina Mousawi. In the introduction to this dish they descibed how they met a group of young Syrians cooking this in a public park in Lesbos while waiting to register as refugees. Lets hope that many of these displaced individuals can now return to their homeland if they wish to do so. The dish is also popular with pregnant women as it is belived to be a good detoxifier.

Egg, Turmeric and Coconut Curry (4)

An easy gently spiced curry, fragrant with coconut milk and spice, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve.

Eggs Scrambled in Bacon Fat (2)

A luxurious way to serve eggs and bacon from Melbourbe based chef Blayne Bertoncello.

Baked Feta and Dill Frittata (4-6)

This frittata from Yotam Ottolenghi makes a great brunch, lunch or supper and is also very good as a picnic dish.

Afghan Breakfast Eggs (4)

A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.

Green Shakshuka (2)

A version of Shakshuka from ” Honey & Co At Home” by Sarit Packer and Itamar Srulovich.

Sauteed Potatoes with Spring Onions and Eggs (2)

A delicious Turkish comfort food supper or brunch, which I also found a ” Sebze” by Ozlem Warren.

Unscrambled Menemen with Leftover Bread (3)

As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.

Easy Egg Curry (4)

Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.

Eggs with Prawns and Coriander (4)

This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.

Asparagus with Eggs and Zaatar (2)

Here is another Palestinian recipe to make the most of the asparagus season. It’s from “Zaitoun” , a book of Palestinian stories and recipes by Yasmin Khan. It will serve up to six people as part of a mezze style spread with other dishes. The quality of the Za’atar is important, so go for the best you can find, and preferably a Middle Eastern brand.

If you would like to donate in support of the humanitarian crisis in Gaza here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal

Chickpea Shakshuka (4)

A one dish recipe from ” Mob Veggie” by Ben Lebus.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

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