Zimmy's Nook

@zimmysnook

Breakfast & Brunch

Turkish Inspired Eggs (Çılbır)

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An image of a dish of çılbır eggs. These Turkish inspired eggs are sunny side up on a bed of yogurt and melted butter. This dish is served with a tomato salad, coffee and naan bread.

Turkish inspired eggs (Çılbır)

In celebration of #WorldEggDay, @EggFarmersOnt asked me to create an egg dish with an international flair. So I present my take on çılbır (Turkish Eggs).

A traditional çılbır is poached eggs with yogurt and melted butter, but I made mine using sunny side up eggs with silky, runny, yolks. 

The yogurt is mixed with garlic & fresh mint, then topped with eggs, drizzled with spicy butter and for some extra flavour, a parsley & jalapeño oil (we still have fresh parsley & jalapeños in the garden). Served with garlic naan to sop up every last bit of this delicious meal.

In our house, eggs are a food staple. We love them for their versatility and ease of preparation. Full of essential nutrients, 6 grams of protein and just 70 calories, eggs produced in Canada use no hormones or steroids, making them an excellent choice to keep us active and healthy. 

What is your favourite way to enjoy eggs?

Disclosure: I have participated in a paid partnership with Egg Farmers of Ontario. Opinions in this post are my own.

Turkish Inspired Eggs (Çılbır)

In celebration of #WorldEggDay, @EggFarmersOnt asked me to create an egg dish with an international flair. So I present my take on çılbır (Turkish Eggs).
A traditional çılbır is poached eggs with yogurt and melted butter, but I made mine using sunny side up eggs with silky, runny, yolks. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course Breakfast
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 1 cup plain Greek yogurt room temperature
  • 2 tablespoons finely chopped fresh mint
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • ½ stick unsalted butter
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon hot chili powder
  • 1 tablespoon chili flakes
  • 1 pinch salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeno pepper seeds removed
  • 4 tablespoons olive oil divided 3 & 1
  • 4 large free range eggs

For Serving

Instructions
 

  • Add yogurt, mint, garlic, salt, pepper, cayenne into a bowl and mix thoroughly to combine. Set aside at room temperature.
  • Melt butter in a saucepan over medium heat. Add cumin, paprika, and chili powder & flakes. Stir until color is uniform, then turn off heat and set aside.
  • Add the pinch of salt, parsley, and jalapeno into a mortar, then grind together. Drizzle in 3 tablespoons of olive oil and stir to combine. Set aside
  • Prepare two plates and dollop 1/2 the yogurt mixture onto each. Use the back of a spoon to spread yogurt out into a bed for the eggs, making ridges to catch the oil. Drizzle on some jalapeno oil.
  • Heat 1 tablespoon of olive oil in a medium to large, nonstick skillet over low heat until slightly shimmering, about 3-4 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other 3 eggs, spacing each egg around the skillet (try not to have them all run together). Cover with a tight lid (or sheet pan) and cook, uninterrupted, until the whites are just set but the yolks are still vibrant & runny, about 2 to 3 minutes.
  • Place 2 eggs onto each of the prepared yogurt plates. Top with a spoonful or two of the spicy butter.
  • Finish with a sprinkle of Maldon salt & chopped parsley on top.
  • Serve with flatbread or crusty bread and enjoy
Keyword Çılbır, egg recipes, eggs, fried eggs, sunnyside up eggs, Turkish eggs, World Egg Day
Tried this recipe?Let us know how it was!

Hope you enjoy my take on çılbır! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

The G.O.A.T. Breakfast Burger

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My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.

The G.O.A.T. Breakfast Burger.

It’s the Greatest Of All Time Breakfast Burger made with Celebrity Garlic & Herb Goat’s Milk Cheese. A fresh bagel a runny yolk, goat cheese patties topped with goat cheese, what could be better for breakfast, lunch or dinner? O-M-G Oh My Goat Cheese!

Ingredients
  • 3 oz (85 g) Celebrity Garlic & Herb Goat’s Milk Cheese, divided
  • 8 oz (227 g) lean ground turkey
  • 1 fennel sausage, casing removed & crumbled (approx. 4.5 oz/125 g)
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • 2 eggs
  • 1 tomato, thinly sliced
  • 1 avocado, mashed (cover & refrigerate until ready to use, add a squeeze of lime juice if you have to keep from browning)
  • Handful of arugula
  • Sprinkle of chilli flakes
  • 2 fresh bagels (flavours of your choice)
Preparation

Begin, by dividing the goat cheese into a 2 oz portion and a 1 oz portion. Slice the 2 oz portion into thin slices (6 or 8 equal slices), set aside.

Sliced goat cheese with ground turkey and sausage in the background.

Crumble the 1 oz portion into a mixing bowl. Then add the turkey, sausage and panko.

Mix with your hands to combine. Divide the mixture into 2 equal portions and form into patties.

Two goat cheese breakfast burgers.

Heat a griddle or 12” skillet over medium heat until the surface temperature reaches approximately 375°F (about 4-5 minutes for a skillet, or 8-10 for a heavy griddle).

Add 1 1/2 tablespoons of olive oil to the cooking surface, heat for 30-40 seconds the add the patties.

Cook the patties until the first side has a good sear 4-5 minutes, then flip and cook for 4-5 minutes more. At this point, whichever side of each burger has a greater sear, flip so it is facing up. Add an equal number of Goat Cheese slices to the top of each patty (3 or 4) and move both patties to the side.

Two turkey burgers with slices of goat cheese on a skillet with two bubbling fried eggs.

On the open side of the griddle or skillet, add the remaining 1 1/2 tablespoons of olive oil, heat for 30 seconds. Add the cracked eggs into the open side. If using a skillet indoors, turn to heat to low, cover the skillet and cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk). If using a griddle on the grill, add the eggs, close the lid and turn off the grill. Cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk).

Cut the bagels in half. On the bottom half, spread the smashed avocado, sprinkle with chilli flakes, layer tomato slices, add the cooked patties, fried egg, and finish with a pile of arugula. Put the top half of the bagel on and enjoy!

Tow of my GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.
My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg dripping and arugula.

Prep time: 15 min
Cook time: 12 min
Serves: 2

Hope you enjoy The G.O.A.T. Breakfast Burger recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These G.O.A.T. Breakfast Burgers were made on my Hestan grill using their incredible griddle plate.

Proud Hestan Ambassador. Opinions in this post are my own.

Spicy Shakshuka

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A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

A spicy Shakshuka is one of our favourite brunches, lunches, or weeknight dinners.

I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.

It started with some red onions, fennel, jalapeños, 3 colours of sweet peppers & garlic. Added some tomato paste, dried oregano, s&p, paprika & cayenne. Next, a jar of passata, chick peas and a few dashes of hot sauce, then let it lightly bubble away to make the sauce.

Cracked in the eggs, added a few more jalapeño slices, some cherry tomatoes & feta and popped it in the oven until the egg whites set.

Served with pita, chilli flakes and hot sauce… the perfect beginning, middle or end to a day.

Ingredients

2 to 4 Servings

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/3-1/2 cup fresh fennel, cored & diced – optional
  • 1 cup bell pepper, diced (I use multi-coloured fridge scraps) – optional
  • 1 jalapeño, finely chopped (seeds to preference)
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 cup canned chickpeas, drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 2 3/4 cups Passata (650 ml/22 oz jar)
  • A few dashes of hot sauce (to taste) – optional
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely crumbled feta
  • More jalapeño slices – optional
  • Handful of cherry tomatoes – optional
  • 4 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread (store bought or my recipe here)
Preparation

Preheat oven to 425°. Heat oil in an 11” ovenproof skillet over medium-high heat. Add onion, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Add tomato paste, garlic, chickpeas, paprika, oregano, cayenne and cook for 2 minutes longer.

Add Passata and hot sauce (if using). Bring to a low boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5-10 minutes. Season to taste with salt and pepper. Sprinkle feta, additional jalapeños & cherry tomatoes evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

Hope you enjoy my Spicy Shakshuka recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my Hestan NanoBond 11″ Skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Eggs Benedict Recipe with Beet Hollandaise Sauce

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A top down view of a table with four black plates filled with salad and an eggs benedict.

In celebration of World Egg Day, I have made Eggs Benedict two ways.

The first eggs benedict recipe has a beet hollandaise sauce on a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg, beet hollandaise sauce, topped with dill and capers.

The second is a traditional English muffin, topped with lettuce, tomato, grilled peameal bacon, a poached egg, hollandaise sauce and microgreens.

Which option would you choose? Leave me a comment below.

Beet Hollandaise Ingredients
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • 2-3 tablespoons beet juice
  • Pinch salt
Beet Hollandaise Preparation

Whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and double in size.

Place the bowl over a saucepan containing barely simmering water (don’t let the water not touch the bottom of the bowl).

Continue to whisk rapidly. Do not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Slowly add in the beet juice and beat until combined.

Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use.

TIP: If the sauce gets too thick, whisk in a few drops of warm water before serving

Eggs Benedict Ingredients
  • 2 teaspoons white vinegar
  • 8 eggs
  • 8 ounces (8+ slices) beet cured salmon gravlax
  • 8 small buttermilk waffles
  • 16 thin cucumber slices
  • 8 very thin slices of red onion
  • 2 tablespoons capers
  • Salt and pepper, to taste
  • Beet Hollandaise Sauce, recipe above
  • Fresh dill, for garnish
Eggs Benedict Preparation

Fill a 4 qt sauce pan half full of water.

Add white vinegar to the cooking water. Bring to a slow boil.

Gently break each of the eggs into separate ramekins (or small bowls). If any yolks break, discard and crack another. Add eggs (one at a time) into the water.

Adjust heat to maintain a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.

Remove with a slotted spoon, to a plate lined with a paper towel.

To assemble

Lay 2 cucumber slices on top of each waffle, followed by an ounce of gravlax, slice of onion, poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with dill and capers. 

A side view image of a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg with a spoonfull of beet hollandaise sauce placed ontop.
Notes

I like to make ahead a big batch of waffles and freeze them for meals like this. Just lightly toast or warm in the oven before serving.

You can make your own beet cured gravlax l, or many fish markets & boutique grocery stores make it. If you can’t find it, substitute quality gravlax or smoked salmon.

This Eggs Benedict with Beet Hollandaise Sauce recipe was developed in partnership with Egg Farmers of Ontario. Opinions in this post are my own.

Bratwurst Sausage and Feta Phyllo Pie

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Heart shaped phyllo pie with a slice removed. Red and white dishcloth with a tomato and heart shaped feta salad. Two glasses of white wine, a red heart gift box and a plate with a slice of the pie with a gold fork and red napkin.

I believe the saying goes… the way to a woman’s heart is through her stomach? ♥️
So, I made my beautiful Macedonian Valentine, a take on the traditional feta phyllo pie Zelnik (or Börek).
Made with @grimmsfoods bratwurst sausage and feta cheese, filled with leeks, red onions, roasted red peppers, ricotta and oregano, then brushed with Greek yogurt & egg wash.
It seemed to work as I think she loves me! ♥️
Happy ♥️ day!

Ingredients
  • 3 Grimm’s Fine Foods Bratwurst Sausage (8 oz – casing removed)
  • ¾ cup Grimm’s Fine Food Feta Cheese (crumbled)
  • 3 small leeks – white part only (rinsed, dried & diced – approximately 1½ cups)
  • 1 small red onion (diced)
  • Salt & freshly and ground pepper
  • 2 tbsp olive oil (divided)
  • ½ cup roasted pickled red pepper (diced)
  • ½ cup ricotta cheese
  • 1 egg
  • 1 tbsp fresh oregano (finely chopped)
  • 12 sheets phyllo dough (thawed)
  • ½ cup melted butter
  • 1 egg
  • 1/3 cup plain Greek yogurt
  • 10” loose bottom heart pan (or 9” loose bottom round tart pan)
Bratwurst Sausage and Feta Phyllo Pie Ingredients
Bratwurst Sausage and Feta Phyllo Pie – Recipe Ingredients
Preparation

In a pan over a medium heat, add 1 tbsp olive oil, onion and leeks, sprinkle with a little salt & pepper, then sweat until soft and slightly golden. Add red pepper, mix to combine and cook 1 minute. Remove to small sheet pan to cool.

In the same pan, over medium heat, add 1 tbsp olive oil and Grimm’s Bratwurst Sausage. Using a spatula, break the sausage into little pieces and cook 5 to 7 minutes, until browned. Remove sausage to a plate lined with paper towel to drain fat: then add sausage to vegetables.

In a small bowl, beat 1 egg, add oregano and ricotta, whisk until smooth; add Grimm’s Feta cheese and mix to combine.

Pour the cheese mixture over the sausage and vegetables and combine. Filling is complete.

Preheat oven to 375°F.

Prepare baking pan, with a piece of parchment, cut to fit the bottom of the pan.

Lay a piece of phyllo on the work surface (length laid out left to right); using a pastry brush, lightly coat with butter and then add a 2nd sheet of phyllo and brush the edges lightly with butter. Spread 1/6 of the filling straight across the phyllo near the edge of the sheet. Roll loosely up into a tube. Place the tube down one edge of the heart shaped pan (if using a round pan, form into a tight swirl and place in center of pan). Continue brushing, filling and rolling, place all the rolls as you make them into the pan from the outside in (for a round pan, continue to swirl from the inside out).

In a small bowl, mix 1 egg and the yogurt together until smooth. Drizzle, the mixture over the pie and use a pastry brush spread evenly over the phyllo.

Bake at 375°F until golden brown (30-40 minutes).  Use tin foil to cover the edges if they begin to brown too quickly.

Perfect to make ahead and reheat before serving.

Delicious served alongside a Village Salad with Grimm’s Feta, tomatoes, cucumbers and red onions!

  • Prep Time: 25-35 mins
  • Cook Time: 30-40 mins
  • Total Time: 55-75 mins
  • Serves: 4

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Bratwurst Sausage and Feta Phyllo Pie recipe was created in partnership with Grimm’s Fine Foods however, opinions in this post are my own.

Ontario Pork – Hot Italian Sausage Frittata

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

We started the day with an Ontario Pork Hot Italian Sausage Frittata recipe! Truly, a perfect way to ‘kickstart’ the day, relax over brunch, but also a delicious, midweek dinner solution.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork.
Ontario Pork Hot Italian Sausage Frittata
Ingredients
  • 8 large free run eggs
  • ¼ cup whole milk (or 5% cream)
  • 1 tablespoon chopped fresh chives (+ more for garnish)
  • 2 tablespoon chopped fresh parsley (+ more for garnish)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 Ontario Pork – Hot Italian Sausages, casing removed
  • 1 sweet red pepper, chopped
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 jalapeño, seed removed, chopped
  • 8 ripe cherry tomatoes, cut in half
  • 1 cloves garlic, chopped
  • Salt to taste
Ingredients for frittata laid out on a wooden board including, hot Italian sausage, eggs, tomatoes, peppers, milk, celery, salt and pepper.
Italian Sausage Frittata – Ingredients
Preparation

Preheat broiler and set rack to middle of oven.

Whisk together eggs, milk, chives, parsley and pepper. Set aside.

Cook sausage in 10” ovenproof cast iron or non-stick skillet over medium heat until no longer pink. Remove sausage from skillet and set aside. Drain excess fat.

Heat skillet over medium-high heat. Add the red pepper, onion, celery and jalapeno, cook until soft (stirring frequently 4-6 minutes). Stir in garlic and cooked sausage (cook for 1 minute more).

Pour egg mixture over sausage/vegetable mixture and lower heat to medium. As mixture begins to set, use a spatula to gently lift cooked portions and allow uncooked egg to flow underneath. Cook until bottom is set, and top is beginning to set. Place skillet under preheated broiler until frittata is puffed and set, 2 to 3 minutes. Remove from oven and let stand 5 minutes before serving.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork and a red cup of black coffee.
Ontario Pork Hot Italian Sausage Frittata
  • Serves: 4
  • Prep Time: 8 min
  • Cook Time: 15 min

This Hot Italian Sausage Frittata recipe was created in partnership with Ontario Pork. Opinions in this post are my own.

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”Paragraph

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Grilled Wild Caught Shrimp On Creamy Deviled Eggs

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Shrimp on creamy deviled eggs presented on an egg platter.

This Easter, impress your guests with Grilled Wild Caught Shrimp on Creamy Deviled Eggs.

I’ve used Marina Del Rey Wild Caught Argentinian Shrimp to create this easy and delicious combination that works great as an Easter dinner appetizer, the feature on an Easter brunch buffet or over some greens for a lovely lunch.

Ingredients
  • 20 -25 large Marina Del Rey Wild Caught Argentinian Shrimp (20/30 per lb), thawed and peeled
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons olive oil
  • 1 lemon zested
  • 1/2 teaspoon freshly ground pepper
Creamy Deviled Eggs Ingredients
  • 8 large free run eggs, boiled
  • 2 tablespoons finely chopped mini cucumber (seeds removed) – approximately 1 mini cucumber
  • 2 tablespoons finely chopped jalapeño (seeds removed) – approximately 1 large or 2 small jalapeños
  • 2 tablespoons finely chopped red bell pepper
  • 1/2 tablespoon finely chopped fresh dill
  • 4 – 5 tablespoons plain Greek yogurt
  • 1 – 2 tablespoons Dijon mustard
  • Salt and pepper to taste
Skewered shrimp on a grill.
Preparation

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Cover and heat on high until water begins to boil, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes.

Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely. Set aside for 15-20 minutes to marinate.

Rinse eggs under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add 4 tablespoons yogurt, 1 tablespoon mustard, cucumber, jalapeño, red pepper, salt & pepper and mix well. Taste and add additional yogurt, Dijon, salt & pepper to taste. Mixture should be very creamy.

Place mixture in a small resealable plastic bag, cut a small hole in a bottom corner and pipe mixture into the egg whites and set aside.

Heat grill to medium high heat, approximately 400 °F. Skewer the shrimp through the head end first then through the tail section. Grill the shrimp for 2-3 minutes per side until pink and firm.

Stand grilled Wild Caught Shrimp vertically on prepared eggs and serve.

Lastly, place additional grilled shrimp on the platter and serve with hot sauce or cocktail sauce for dipping.

Serve warm or at room temperature.

A selection of Easter food including dyed eggs, shrimp deviled eggs, hot cross buns, mini eggs and hummus and veggie platter.

Prep Time: 15 minutes, Cook Time: 30 minutes, Inactive Time: 30 minutes, Serves: 6-8

This Grilled Wild Caught Shrimp On Creamy Deviled Eggs recipe was created in partnership with Marina Del Rey however opinions in this post are my own.