Recipes
Food & Drink

Tuck in to Cretan eggs with wild weeds

You may take your eggs with bacon, perhaps salmon, a bit of avocado or on a slice of crusty sourdough, but how about with weeds? The dark-green weeds that grew wild along the Aegean coast were gobbled gleefully by the Cretans for centuries before the Turkish eventually incorporated them into their cooking. This dish for Cretan eggs with wild weeds pays homage to those surprising little treasures, incorporating ingredients we can find readily here in Australia, such as endives, radicchio and rocket. Follow Istanbul-born chef Somer Sivrioğlu and food scholar David Dale’s lead as they explain in their new cookbook Anatolia how to construct this epic breakfast. more

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