Serve up SUMMER!

Spinach & Eggs (Ispanaklı Yumurta)

‘This is a Turkish-inspired breakfast dish that I was first introduced to as a child while staying at a hotel during one of our many family holidays to Cyprus. My version of the recipe predominantly comprises slowly cooked onions, tomatoes, spinach and eggs, topped with an indulgent drizzling of melted butter and spices. A simple slice of fresh bread and a small handful of olives on the side ensure a deliciously hearty dish, and all in under 30 minutes.’

Serves 4 as a side dish, or 2 as a main

● 4 large, ripe plum tomatoes

● 3 tbsp olive oil

● 1 large onion, halved and finely sliced

● 2 garlic cloves, crushed

● ¼ tsp ground cumin

● ¼ tsp smoked paprika

● ½ tsp salt

● ½ tsp coarse black pepper

● 2