Turkish Cauliflower Breakfast Hash Recipe

Introduction

This Turkish Cauliflower Breakfast Hash is a flavorful and hearty way to start your day. Packed with warm spices, crispy bacon, tender cauliflower, and topped with eggs and cheddar, it’s a satisfying dish that combines bold flavors with simple ingredients.

Ingredients

• 1 tbsp cumin
• ½ tbsp black ground pepper
• 1 tbsp paprika
• ½ tsp cayenne
• 1 tbsp oregano
• 1 tbsp dried cilantro
• 1 tsp sumac
• ½ tsp kosher salt
• 5 slices of bacon, cut into one-inch pieces
• ⅓ cup chopped onion
• ⅓ cup chopped red pepper
• 2 cups cauliflower florets
• 3 tbsp water
• ¾ cup shredded cheddar cheese
• 4 large eggs
• Fresh parsley for garnish

Instructions

1. Step 1: In a medium bowl, combine cumin, black pepper, paprika, cayenne, oregano, dried cilantro, sumac, and kosher salt. Set the seasoning mixture aside.
2. Step 2: Preheat a large skillet over medium heat and add the bacon pieces. Cook until crispy, then remove the bacon with a wooden spoon and place on a paper-towel-lined plate. Leave most of the bacon fat in the skillet.
3. Step 3: Add the chopped onion, red pepper, and cauliflower florets to the skillet. Cook for about five minutes, stirring occasionally, until the vegetables have softened.
4. Step 4: Sprinkle 2 teaspoons of the Turkish seasoning mixture over the vegetables and stir to combine.
5. Step 5: Add 2 tablespoons of water, cover the skillet, and let the water evaporate as the cauliflower continues to cook. Add more water if needed until the cauliflower is tender.
6. Step 6: Remove the lid and create four small wells in the vegetable mixture. Crack an egg into each well.
7. Step 7: Sprinkle the shredded cheddar cheese evenly over the skillet. Cover again and cook until the eggs are set to your liking.
8. Step 8: Remove from heat, sprinkle the crispy bacon and fresh parsley on top, and serve immediately.

Tips & Variations

• For a vegetarian version, omit the bacon and use olive oil instead for cooking.
• You can substitute the cheddar cheese with feta or goat cheese for a tangier flavor.
• If you prefer less spice, reduce the cayenne or omit it entirely.
• Add chopped tomatoes or spinach for extra vegetables.
• Use fresh herbs like cilantro or mint for garnish to add brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The eggs are best enjoyed fresh but can be reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

This dish is best served fresh to enjoy the texture of the eggs and crispy bacon. However, you can prepare the seasoned vegetables and bacon in advance, then cook the eggs just before serving.

What can I use if I don’t have sumac?

If you don’t have sumac, a small squeeze of lemon juice or a sprinkle of lemon zest can provide a similar tangy flavor.

Turkish Cauliflower Breakfast Hash Recipe

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4.6 from 114 reviews

This Turkish Cauliflower Breakfast Hash is a flavorful and hearty morning dish featuring spiced cauliflower, crispy bacon, sautéed vegetables, and baked eggs topped with melted cheddar cheese. Infused with a unique blend of Turkish spices like cumin, sumac, and paprika, this skillet meal offers a perfect balance of savory textures and aromatic notes, making it an exciting twist on traditional breakfast hashes.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Spice Mix

• 1 tbsp cumin
• ½ tbsp ground black pepper
• 1 tbsp paprika
• ½ tsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried cilantro
• 1 tsp sumac
• ½ tsp kosher salt

Main Ingredients

• 5 slices of bacon, cut into one-inch pieces
• ⅓ cup chopped onion
• ⅓ cup chopped red bell pepper
• 2 cups cauliflower florets
• 3 tbsp water (divided use)
• ¾ cup shredded cheddar cheese
• 4 large eggs
• Fresh parsley for garnish

Instructions

1. Prepare the spice mix: In a medium bowl, combine cumin, ground black pepper, paprika, cayenne, oregano, dried cilantro, sumac, and kosher salt. Stir well and set aside to use during cooking.
2. Cook the bacon: Heat a large skillet over medium heat. Add the cut bacon pieces and cook until crispy, about 6-8 minutes. Remove the bacon with a wooden spoon and place on a paper towel-lined plate to drain excess fat. Leave the bacon fat in the skillet.
3. Sauté vegetables: In the same skillet with the bacon fat, add the chopped onion, red bell pepper, and cauliflower florets. Cook, stirring occasionally, until the vegetables soften, approximately 5 minutes.
4. Add seasoning and water: Sprinkle 2 teaspoons of the prepared Turkish spice mix over the vegetables. Stir to combine evenly. Add 2 tablespoons of water, then cover the skillet to allow the water to evaporate and the cauliflower to cook through. Add more water as needed until the cauliflower is tender.
5. Cook eggs with cheese: Remove the lid and create four indentations in the vegetable mixture using the back of a spoon. Crack one egg into each indentation. Sprinkle the shredded cheddar cheese evenly over the skillet. Cover again and cook over low heat until the eggs reach your desired doneness, about 6-8 minutes for slightly runny yolks.
6. Finish and garnish: Remove the skillet from heat. Sprinkle the reserved crispy bacon on top along with fresh parsley for garnish. Serve immediately from the skillet for a rustic presentation.

Notes

• The spice mix can be prepared in advance and stored in an airtight container for up to a month.
• If you prefer a vegetarian version, omit the bacon and use olive oil to sauté the vegetables.
• Adjust cayenne pepper level for desired heat.
• Use a non-stick skillet to prevent sticking when cooking eggs.
• For a creamier texture, add a tablespoon of cream or milk before cracking the eggs.

Keywords: Turkish breakfast, cauliflower hash, breakfast hash, spiced cauliflower, skillet eggs, bacon breakfast