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Turkish-style eggs recipe

Turkish-style eggs recipe

3 ratings

A long, lazy brunch is the perfect way to spend time with friends and family and this delicious twist on classic eggs is sure to impress your weekend guests. See method

  • Serves 6
  • 15mins to prepare and 25mins to cook
  • 176 calories / serving
  • Healthy


  • 2 small onions
  • 2 tsp olive oil
  • 2 red peppers, deseeded and sliced
  • 2 x 400g tins chopped tomatoes
  • 2 sprigs thyme
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • 2 tbsp parsley
  • 2 tbsp coriander
  • 6 tbsp natural full fat yogurt
  • 6 medium eggs
  • toast, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 13%
  • Sugars

    10g 11%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 10.7g Protein 10.5g Fibre 3.4g


  1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Fry the onion in the oil until soft.
  2. Add the peppers and cook for a few mins until slightly soft. Add the tomatoes, thyme and ground spices. Continue to cook for 15 mins, stirring occasionally. Add the chopped herbs and season to taste.
  3. Divide the tomato sauce between 6 ramekins, add a tablespoonful of yogurt to each, and then crack an egg on top. Bake for 8 mins.
  4. Serve immediately with hot toast, if you like.

See more Breakfast recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.


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