Baked Turkish Eggs With Yogurt & Chilli

This spicy turkish eggs recipe will liven up your breakfast!

Serves: 4-6
Preparation time: 10 minutes
Cooking time: 20 minutes


1 small onion, finely chopped
1 tbsp olive oil, plus for drizzling
1 tin of tomatoes
1 tsp cayenne pepper
1 tsp ground cumin
200g Rachel’s Natural Yogurt
1 tsp salt
1 garlic clove, crushed
Juice of 1 lemon
6 large eggs

To Serve :

50g unsalted butter
1 tsp cayenne pepper
Lemon juice


  • Pre-heat the oven to 220°C/425°F/Gas Mark 7. Grease an ovenproof dish or small ramekins
  • To make the sauce, take the onion and olive oil and sweat gently in a shallow frying pan. Add the cayenne pepper and cumin and cook for 2 minutes until terracotta in colour. Add the tinned tomatoes and bring to the boil. Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes
  • Pour the sauce into a large oven proof dish or ramekins
  • Mix the yogurt with the salt, garlic and lemon juice
  • Dot the yogurt mixture in 6 places on top of the tomato and onion sauce. Make an indent with a large spoon, then break the eggs into each indent and drizzle with a little olive oil
  • Place in the oven for 8 minutes until the eggs bake
  • In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs
  • Place on the table and serve with Turkish flat bread







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