Turkish Breakfast Feast with Eggs and Bacon

1Heat a large skillet over medium heat and add the bacon slices. Cook until crispy, about 5-7 minutes, flipping halfway through. Remove the bacon and set aside on a paper towel to drain excess fat.

2In the same skillet, add a little olive oil if needed and add the diced potatoes (2 medium). Season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until golden and crispy. Remove and set aside.

3In the same skillet, add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes. Add the diced tomatoes (2 medium) and cook for another 2-3 minutes until softened. Season with salt and pepper to taste. Remove from heat and set aside.

4In a bowl, mix the yogurt, milk (¼ cup), lemon juice (1 tablespoon), grated ginger (1 teaspoon), and minced garlic (1 teaspoon) until well combined. Season with salt and pepper to taste. This will be your refreshing yogurt sauce.

5In a separate pan, fry the eggs (4 large) sunny-side up or to your preference. Season with salt and pepper.

6To assemble the breakfast feast, slice the Turkish bread (2 pieces) and toast it lightly. Place the toasted bread on a large serving platter. Top with the crispy bacon, sautéed potatoes (2 medium), tomato-onion (1 medium) mixture, and fried eggs (4 large).

7Garnish with diced cucumber (1 medium) on the side and serve the yogurt sauce in a small bowl for dipping.