Turkish bubble and squeak with eggs and tahini dressing
Serves: 4
![Turkish bubble and squeak with eggs and tahini dressing](/uploads/media/720x770/05/4265-turkish-bubble-and-squeak-1120-1400.jpg?v=1-0)
Recipe photograph by Martin Poole
Turkish bubble and squeak with eggs and tahini dressing
Serves: 4
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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
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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](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.