Italian-inspired Turkish eggs and homemade granola on display in the Morning Live studio.

Crystelle Pereira's Italian-inspired Turkish eggs and homemade granola

If you're tired of having the same cereal for breakfast then look no further! On Tuesday 27th January, professional cook and Bake-Off finalist Crystelle Pereira joined Morning Live to demonstrate her homemade granola recipe and her Turkish eggs with a spicy Italian twist.

BBC Morning Live

Tuesday 27th January 2026

BBC iPlayer

Watch on iPlayer

Italian-inspired Turkish Eggs

This recipe is easy to make, protein-packed and delicious served with warm pitta or a slice of crusty bread. Though traditionally a breakfast dish, it's a filling meal that can be had at any time of day.

Ingredients (serves 2)

  • 3 cloves of garlic, diced

  • 2 chillies, diced

  • 2 tbsp olive oil

  • 4 tbsp thick Greek yoghurt

  • A handful of parsley, chopped

  • Garlic powder

  • Chilli salt or chilli flakes with salt

  • 4 eggs

  • Parmesan cheese, grated for garnish

  • Crusty bread or pitta for garnish

‎

Method

  1. Heat the olive oil, garlic and chillies together on a low heat for 10-15 minutes until aromatic and slightly darkened. Take care not to burn the garlic.

  2. Mix the thick Greek yoghurt, chopped parsley, garlic powder and chilli salt (or chilli flakes and salt) into a large bowl. Stir until combined.

  3. Boil the eggs in water for 7-8 minutes (6-7 if you prefer a runnier yolk). As soon as they are finished, quickly transfer them to ice water. This will prevent them from overcooking.

  4. Spread the yoghurt on the place, shell and slice the eggs and place them on top. Drizzle with the chilli and garlic oil before adding chopped parsley and parmesan as a garnish. Serve with crusty bread or warm pitta.

Homemade granola

Crystelle's homemade granola recipe is full of fibre and deliciously versatile as many ingredients can be swapped out to suit individual tastes. Dried fruit can easily be swapped out for a variety of toppings, including diced chocolate, nuts or seeds.

Ingredients (serves 6)

  • 360g rolled oats

  • 100g desiccated coconut

  • 90g coconut flakes

  • 1 teaspoon fine sea salt

  • 2 teaspoon ground cinnamon

  • 5-6 tsp ground cardamom

  • 1 tsp ground ginger

  • Pinch of clove

  • 110g melted coconut oil

  • 70g tahini (can be replaced with extra maple syrup)

  • 100g maple syrup

  • 1 teaspoon vanilla extract

  • 150g dried fruit

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Method

  1. ‎‎‎‎Preheat oven to 170°c fan and line a baking tray with parchment paper.

  2. In a large bowl, mix the oats and desiccated coconut together. Set it to one side.

  3. In a separate bowl, combine the oil, tahini, maple syrup, salt, vanilla, cinnamon, cardamom, ginger and clove. Add the wet mixture to the dry ingredients and mix well to combine.

  4. Transfer the granola mixture to the pan and spread out evenly.

  5. Bake for 25-30 minutes, stirring halfway and pressing down after stirring to ensure the mixture forms clusters. The mixture should be lightly golden.

  6. Let the granola cool completely for at least 45 minutes to ensure it crisps up.

  7. Once cooled, add the dried fruit and/or chocolate. Break into small chunks, store in an airtight container or jar and enjoy with milk.

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