Recipes

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Bev’s Eyre Bird Observatory Fruitcake

Bigilla (Iraqi Bean Breakfast)

Serves 4

2 x 250 gm cans cannellini beans rinsed and drained 2 Tbspn Olive Oil 2 Garlic cloves crushed ½ loaf Turkish bread torn into bite sized pieces

Handful of baby spinach 1/3 cup plain yoghurt 4 poached eggs 2 Tbspn chopped parsley

Method

Heat oil in a pan over medium heat. Add garlic and cook for around 1 minute. Add bread, spinach and parsley and cook for a further 2 minutes. Add beans and roughly mash them with a fork. Season with salt and pepper.

Combine yoghurt with a little olive oil.

Divide the mixture between the 4 plates and top with a poached egg and the yoghurt mixture.


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