Turkish Cauliflower Breakfast Hash Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
