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