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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

Ingredients

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

Each serving contains

Energy
735kj
176kcal 9%
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

Method

Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Fry the onion in the oil until soft.
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.
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.
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.