Turkish bubble and squeak with eggs and tahini dressing
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Turkish bubble and squeak with eggs and tahini dressing
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
672Kcal
Fat
47gr
Saturates
11gr
Carbs
33gr
Sugars
17gr
Fibre
12gr
Protein
29gr
Salt
2.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 large red onion, chopped
- ½ tsp crushed chillies
- 2 tbsp tomato purée
- 2 garlic cloves, finely chopped
- 1 red pepper, deseeded and diced
- 2 x 400g tins plum tomatoes
- 600g cooked mixed vegetables (we used 4 roast potatoes, 3 cooked carrots, 16 cooked Brussels sprouts)
- 12 cooked cocktail sausages
- 4 medium eggs
- 1 tbsp roughly chopped flat-leaf parsley, to serve
- ¼ tsp sumac, to serve
For the dressing:
- 100g tahini
- 1 garlic clove, crushed
- juice of 1 lemon
- ¼ tsp sumac
Step by step
- Heat the oil in a large casserole dish. Add the mustard, cumin and coriander seeds. Fry for 2 minutes, shaking the pan occasionally. Use a lid as the seeds pop when hot.
- Lower the heat, add the onion and crushed chillies; stir well. Cook gently for 10 minutes.
- Add the tomato purée and garlic, and cook for 2 minutes. Add the pepper and plum tomatoes. Gently break up the tomatoes with the back of a wooden spoon and stir well. Simmer uncovered for 8-10 minutes until the sauce begins to thicken.
- Add the cooked veg and sausages; simmer for 2-3 minutes. Make 4 hollows and crack in the eggs. Cover with a lid and simmer gently until the eggs are cooked (5-6 minutes for a runny yolk and 10-12 minutes for fully set).
- Meanwhile, make the dressing. In a bowl, mix the tahini with the crushed garlic. Whisk in just enough lemon juice and 2-3 tablespoons of water, alternately, to loosen the tahini to a double-cream consistency. Transfer to a bowl; sprinkle on the sumac.
- Remove the bubble and squeak from the heat when the eggs are done. Sprinkle with the parsley and sumac.
