Karadut Lunch
Tomatoes, Peppers and Eggs
Serves 2
3 large, ripe tomatoes, cut into quarters
5 elongated green spicy peppers, left whole
2 eggs
1/4 a cup of water
a good slug of olive oil
salt and pepper to taste.
On a high heat fry the tomatoes with the spicy peppers in the olive oil in a large deep frying pan for 2 or 3 minutes or until dark spots appear on the peppers. Turn down the heat to medium, add the water, cover and cook until the peppers are soft and the juices are running from the tomatoes. Add salt a pepper. Stir once. Crack the two eggs over the top of the vegetables. Cover again and keep on the heat until the white of the egg is opaque. Eat from the pan with lots of fresh bread and a salad
Yoghurt and Bulgur salad.
This salad goes really well with the recipe above. It’s easiest to do this if you already have some Bulgur wheat cooked and cooled - leftovers from another meal.
Serves 2
1 red pepper, quartered
1 aubergine. sliced into 1cm thick slices
250g plain yoghurt
300g bulgur wheat
Olive oil
salt and pepper to taste
If you don’t have cooked bulgur wheat, boil the bulgur wheat as per the instructions on the packet and leave to cool. Drizzle the pepper and aubergine with olive oil and sprinkle on some salt. Grill until blacked and soft, leave to cool. Chop the pepper and aubergine and mix with the bulgur. Add a little more Olive oil and the yoghurt. Mix. Add salt and pepper to taste.