michelle picker cooks

Here’s a breakfast (or brunch) with a Middle-Eastern influence.

First prepare a baking dish with some olive oil. Cut tomatoes in half and sprinkle with sumac (a spice made from berries which adds a tangy lemony flavour) then place them cut-side up in the baking dish. Cut mushrooms into quarters or thick slices and add to the baking dish. Now gently break eggs amongst the other ingredients and top with slices of red onion and crumbled feta cheese. Season with salt and pepper and drizzle with olive oil. Bake in a preheated oven at 180C (350F) until the onions are browning. Remove from the oven and sprinkle with chopped fresh parsley and  a little dukkah (an Egyptian mixture of spices and nuts available at delis and Middle-Eastern stores). Serve with toasted Turkish, Lebanese or Greek bread.