Featured Recipe
Hearty Veggie Egg Ragout
By Kate
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A vibrant Turkish-inspired ragout combining sautéed onions and mild green peppers with fresh tomatoes and smoky Aleppo chili. Eggs are gently poached in the thickened sauce, topped with crumbly feta cheese, and finished with a sprinkle of chili flakes. Clarified butter adds richness and depth, olive oil balances the fat, and gentle simmering pulls flavors together. A rustic, textured dish ideal for breakfast or light lunch served alongside crusty bread or flatbread. Adapted with subtly transformed ingredient quantities and a hint of sweet smoked paprika to add complexity.
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Prep:
10 min
Cook:
15 min
Total:
25 min
Serves:
2 servings
breakfast
lunch
vegetarian
eggs
Introduction
Mornings no time for fuss. Grab a pan, butter melting, onions and peppers sizzling, scent thickening the air. That sweet sharpness softens, melts into deep golden strands. Tomatoes dumped in, bubbling, thickening, colors deepening to rich orange-red, flecked with Aleppo heat and smoky paprika’s whisper. Eggs cracked in pockets of the latest flavor, steam trapped tight to coax the whites firm but yolks pliant. Cheese crumbled on top before it cools, a salty bite cuts through the cream. Serve fast with bread, dive right in. No excuses. Just flavor layered in every forkful. Turkish soul food meets simple weekday reality.
Ingredients
About the ingredients
Small onion and mild pepper provide the base sweetness and subtle crunch — not overpowering heat. Mild peppers like cubanelle or Anaheim work as easier substitutions for Turkish green peppers. Clarified butter keeps the fat clean and high-heat stable; olive oil adds a fruity balance. Tomatoes should be peeled for smooth texture, can swap fresh for canned crushed in a pinch but adjust cook time. Aleppo chili brings moderate heat and fruity warmth — replace with smoked paprika plus a pinch of cayenne if unavailable. Feta or beyaz peynir adds characteristic salty creaminess; good quality feta or a firm goat cheese can stand in. Adjust salt carefully due to cheese saltiness. Fresh cracked pepper rounds it off. If eggs cook too fast on top, lower heat further then rely on steam for gentle poaching.
Method
Technique Tips
Clarified butter must be hot enough to create sizzle on onions but not so hot it chars and turns bitter. Stir often first few minutes to avoid sticking then less as onions soften. Watch onions and peppers closely; golden edges and softened texture signal readiness, raw bite ruins the base. Adding tomatoes introduces liquid; simmer uncovered to concentrate and thicken. Sauce should be visibly thicker before eggs, no watery puddles. Crack eggs one at a time to avoid shells, break yolks only if making scrambled version. Covering traps steam essential for even cooking. Watch eggs carefully after lid: whites turn opaque, yolks slightly domed but jiggle when pan nudged. Overcooked eggs get rubbery whites, chalky yolks. Finish with cheese while hot to allow slight melting without weeping. Garnish with chili flakes last; too early loses crispness and sharp heat.
Chef's Notes
- 💡 Use good quality clarified butter and olive oil. Bring butter to just shimmering. It makes a difference, trust in the sizzle. Mild peppers work, but even bell peppers are fine if you can't find cubanelle or Anaheim.
- 💡 Watch the onions closely. They should soften and sweeten without burning. Smell it; the earthiness should replace the sharp bite. Adjust flames as needed. Layer flavors early.
- 💡 Tomatoes must be chopped but could be canned in a pinch. If using fresh tomatoes, peel them for texture and taste. Unpeeled tomatoes will change everything; avoid. Simmer until thick.
- 💡 Eggs need space to poach gently. Make hollows. Crack carefully to avoid shells. Don't rush this step. Cover tight, steam is your friend here. Don’t overcook; whites should firm but yolks soft.
- 💡 Use a good feta or beyaz peynir. Cheeses can vary, but aim for something salty. It brings a creamy texture that contrasts with the ragout. Adjust salt according to the cheese.
