Baked bread with egg and vegetables

This is a wonderful and easy bake for the weekend brunch or everyday lunch. I always loved the smell of the baked melted cheese happily married with the egg and tomato & spring onions on bread. We also make this and variations of it, using ingredients she had to hand, for Suhoor (the meal consumed early in the morning by Muslims before fasting during Ramadan). It is a delicious way to use up leftover bread, vegetables and cheese.

Variation: Chopped up peppers, courgettes (zucchini), mushrooms all work well here. You can use sliced olives instead of cheese. You can also omit the eggs and use a plant-based cheese for a vegan alternative.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

Here is my recipe from my book SEBZE (At the All-Day Breakfast chapter), I hope you enjoy it. You can get a copy of SEBZE here, worldwide.

Afuyet olsun,

Ozlem 

Serves 3–4

3 medium eggs

2 medium tomatoes, finely chopped

4 spring onions (scallions), trimmed and finely chopped

85 g (3 oz) medium Cheddar (or Turkish kaşar peyniri), grated

110 g (3¾ oz) mozzarella, grated

small handful of fresh herbs (parsley, basil or coriander/cilantro), chopped

2 tablespoons olive oil

4 chunky slices of bread

Sea salt and freshly ground black pepper to taste

Preheat the oven to 180°C fan/200°C/400°F/gas 6. Line a baking sheet with non-stick baking paper.

Beat the eggs in a large bowl. Add the tomatoes, spring onions, grated cheeses, herbs and olive oil, season with salt and pepper, and mix well.

Place the slices of bread on the baking sheet. Spread the mixture evenly on each slice and bake in the oven for about 15 minutes until the topping starts to melt and turn golden.