Baked Turkish-Style Eggs

Inspired by the flavours of a traditional Turkish breakfast this is a delicious twist on baked eggs. Roasted peppers stuffed with our Turkish Couscous & Grains, topped with an egg and served with garlic yoghurt – yum!  Great for a lazy breakfast, tasty brunch or light lunch – it’s sure to impress.


Preheat the oven to 200C/180Cfan/Gas 6

Place the pepper halves, cut-side-down- on a lined baking tray. Bake in the oven for 12-14 minutes until just beginning to soften.

Meanwhile mix together the yoghurt and garlic in a small bowl. Season with salt, pepper and a pinch of pul biber. Set aside.

Empty the Turkish Couscous & Grains into a bowl and use a fork to separate the grains. Stir in the spring onion and tomato.

Turn the peppers cut-side-up and spoon the grains into the pepper halves leaving enough room for the egg (you may not need it all so serve the remaining grains as a side dish).

Gently crack an egg into each stuffed pepper (don’t worry if some of the egg white spills out!) and season with salt, pepper and a pinch of pul biber. Cook, uncovered for 8-10 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 scattering over some crumbled feta before baking the eggs.



  • 2 large red peppers, halved lengthways
  • 4 tbsp Greek yoghurt
  • 1 clove of garlic, minced
  • pul biber or chilli flakes
  • 1 x pouch of Ainsley Harriott Turkish Couscous & Grains
  • 1 spring onion, trimmed and finely sliced
  • 2 ripe vine tomatoes or 6-8 cherry tomatoes, chopped
  • 4 eggs
  • 1 tbsp chopped fresh parsley
  • salt & freshly ground black pepper