Turkish-style eggs recipe

1 rating

A long, lazy brunch is the perfect way to spend time with friends and family and this delcious 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
  • 30ml (2tbsp) olive oil
  • 2 red peppers
  • 2 x 400 (13oz) tins chopped tomatoes
  • 2 springs thyme
  • 1½ tsp ground coriander
  • 1 1/2tsp ground cumin
  • 2tbsp parsley
  • 2tbsp coriander
  • 6tbsp natural full fat yogurt
  • 6 medium eggs

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 minutes until slightly soft. Add the tomatoes, thyme and ground spices. Continue to cook for 15 minutes, 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 minutes.
  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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