The warm and exotic blend of spices make this brunch dish a delight to make and serve. Really delicious and a nice change from the usual breakfast fare.
|BAHARAT SPICE BLEND:|
|1 1/2 tsp||(7 mL) Dried mint|
|1 tbsp||(15 mL) Oregano|
|1 1/2 tsp||(7 mL) Ground cinnamon|
|1 1/2 tsp||(7 mL) Ground coriander|
|1 1/2 tsp||(7 mL) Ground cumin|
|1 1/2 tsp||(7 mL) Ground nutmeg|
|IRAQI BAKED EGGS WITH SPICED TURKEY MINCE:|
|2 tbsp||(30 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Turkey|
|1||Medium onion, diced|
|2||Cloves garlic, minced|
|1||Potato, peeled and diced|
|2 tbsp||(30 mL) Baharat|
|Salt and pepper|
|2||Large ripe tomatoes, diced|
|½-3/4 cup (125-175 mL) Chicken broth or water|
|2 tbsp||(30 mL) Chopped parsley|
BAHARAT SPICE BLEND:
COMBINE all of the spices in a small bowl and set aside.
IRAQI BAKED EGGS WITH SPICED TURKEY MINCE:
PREHEAT oven to 400°F (200°C).
HEAT oil in a large skillet over medium-high. Add minced turkey and cook, breaking apart with the back of a wooden spoon for 8-10 minutes or until golden brown. Stir in onion and garlic and continue to cook until they are soft and fragrant. Add potato and 1 tbsp (15 mL) Baharat spice blend along with salt and pepper. Cook for about a minute and add tomatoes with their juice; stir to combine. Cover and reduce heat to low. Simmer for 20 minutes. Add chicken broth or water only if necessary. The consistency should resemble chili.
REMOVE the lid and make 4 small wells in the meat mixture. Crack an egg into each well; season with salt and pepper and bake in preheated oven until the egg whites are set and yolks are still runny, about 5-7 minutes. Sprinkle with chopped parsley.
SERVE with warm flat bread like pita, naan or tandoor bread.
Garnish with chilies for a spicy kick. Reserve the remaining spice blend for another use.
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