Baked Eggs in Couscous Stuffed Peppers
A twist on baked eggs, these Turkish-style eggs are baked in couscous stuffed red peppers for a delicious and satisfying veggie treat. Great for a tasty brunch or light lunch – they’re sure to impress. We’re using our Tomato & Chilli Couscous for an extra chilli kick but feel free to use your favourite Ainsley Couscous flavour.
Preheat the oven to 200C/180Cfan/Gas 6
Prepare the couscous according to the packet instructions.
In a small bowl mix together the yoghurt and garlic. Season with salt, pepper and a pinch of pul biber. Set aside.
Place the pepper halves on a microwaveable plate, lightly season and microwave for 6 minutes or until just tender (alternatively place cut-side up on a baking tray, drizzle with oil and season and bake for 20 minutes).
Meanwhile heat a drizzle of oil in a frying pan over a medium heat and add the spring onions. Cook for 1 minute and then add the tomatoes. Cook for 2 minutes until softened and then stir through the couscous. Remove from the heat.
Arrange the pepper halves in a lightly oiled baking dish. Spoon in the couscous, but don’t overfill as you need room for the egg. Crack an egg into each stuffed pepper and season with salt, pepper and a pinch of pul biber. Cook, uncovered for 10-12 minutes or until the eggs are cooked to your liking. Serve immediately sprinkled with parsley and with a dollop of the garlic yoghurt on the side.
Optional: try adding some crumbled feta on top of the eggs before baking.
- 2 spring onions, trimmed and finely sliced
- 2 large ripe vine tomatoes, chopped
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- 2 red peppers, halved lengthways and deseeded
- 4 eggs
- pul biber/Aleppo chilli flakes or dried chilli flakes, to taste
- 1 tbsp chopped fresh parsley
- 4 tbsp Greek yoghurt
- 1 large clove of garlic, minced
- salt & freshly ground black pepper