Ray McVinnie’s Turkish Eggs and Zucchini breakfast recipe for your Pink Ribbon Breakfast

Ray McVinnie, a top chef, food writer and celebrity judge on Masterchef NZ, has donated his favourite recipe to kick off the Pink Ribbon Breakfast month.

May in New Zealand is also known as Pink Ribbon Breakfast month – a time when thousands of Kiwis come together with their friends, family and colleagues to raise much-needed funds for Breast Cancer Foundation NZ. In the Bay of Plenty area alone, around 190 women are diagnosed with breast cancer every year and around 35 will die from it. Proceeds from Pink Ribbon Breakfast month will go towards the research by New Zealand’s top scientists, breast health education and free support services for families affected by breast cancer.

‘I’m honoured to do a small part in the fight against a disease that can be easily treated if caught early, and I’m pleased to do it with the thing I know best – good food,’ said chef Ray McVinnie.

Follow his recipe and invite your friends to share the results! Learn more about hosting a breakfast or donating to other hosts via the official Pink Ribbon breakfast month website.

Ray McVinnie’s Turkish Eggs and Zucchini

Method:

1. Preheat the oven to 200°C.
2. Heat the oil in an ovenproof frying pan over moderate heat.
3. Add the zucchini, garlic, cumin seeds, chilli and salt.
4. Mix well, cover and fry gently for about 8 minutes or until the zucchini are starting to soften. They should retain a little crispness when eaten!
5. Remove from the heat.
6. Break the eggs on top so they are evenly distributed, but don’t break the yolks.
7. Sprinkle the feta and spring onions on top.
8. Place in the oven for 10-15 minutes or until the eggs are cooked the way you like them. If you want the dish to be more browned on top, place under a hot grill for 2 minutes. 
9. Remove from the oven, sprinkle the basil and parsley on top.
10. Serve with a large spoon and slices of warm Turkish pide bread on the side.