Home > Eat > Recipe > Recipe: Olia Hercules’ Village Breakfast Recipe from Kaukasis

Recipe: Olia Hercules’ Village Breakfast Recipe from Kaukasis

It’s a well-known fact that any meal is made better by an egg on it. In fact, it’s pretty much our life motto. So when we found out we’d be spending the morning with Olia Hercules in her flat and eating her delicious Village Breakfast from Kaukasis and chatting more about the book, it felt like our life goal had been achieved.

Chronicling the recipes and food stories of Georgia, Azerbaijan and the surrounding area, Kaukasis is a deeply personal look through Georgian culinary history. The book has a striking voice in a noisy cookbook crowd, with each recipe and story more exciting than the next. This one however, is a favourite.

Olia says: “We often make a breakfast like this in Ukraine (it’s my Aunt Lynda’s speciality), and this is what I cooked up in Tbilisi for friends, which they loved, spiced up with a little chilli. After all, Georgians are the great recipe adaptors.

“It’s a perfect dish for using up old bread, and although it’s called breakfast, it also makes a great lunch or dinner – in fact, this is my universal, go-to meal. The ingredients always include cured pork fat, bread, eggs and tomatoes, but the rest depends on what I have in the refrigerator; dill and green chillies often figure. This is simply one of the best meals in the world.”

After sampling it for ourselves, we can confirm she’s not wrong.

Village Breakfast Recipe:

Loading...
Profile Photo
WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

READ MORE BY Maria Bell

ingredients

1 large ripe tomato
2 garlic cloves, crushed with salt
20g (¾oz) lardo, torn if in thin slices or finely chopped
4 small pieces of stale bread (sourdough, rye or anything you like)
1 red or green chilli, diced
4 eggs
½ tablespoon chopped dill
½ tablespoon chopped coriander
½ tablespoon chopped basil
sea salt flakes

1.

Slice the tomato across the equator into 4 rounds and spread a tiny smidgen of the crushed garlic over them.

2.

Heat the lardo in a large frying pan over a medium heat, and when it starts to melt and sizzle, add the bread. Cook on one side until it starts to soften, then flip the bread pieces over and cook for another minute. Prop the bread up against the insides of the pan to make room for the rest of the ingredients.

3.

Add the tomato rounds to the pan, garlic side up, and throw in the chilli. Make a little space for the eggs and crack them all around the bread and tomato rounds.

4.

Cook for about 5–7 minutes or until the whites are set but the yolks are still runny. Sprinkle a little salt over the egg yolks, throw over the chopped herbs and serve immediately.

SHOW MORE
SHOW LESS

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

cook

MORE RECIPES

cook

MORE RECIPES

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar