LJ fairburn Poultry


Turkish Baked Eggs with Feta and Mint


Makes 4


  • 2 red or yellow peppers, cut into ribbons
  • 150g chorizo, cubed
  • 2 onions, peeled and sliced
  • 3tbsp olive oil or rapeseed oil
  • 3-4 garlic cloves, peeled and crushed
  • 1tsp chilli flakes
  • 1 green chilli
  • 1 tsp cumin ground
  • 2 tsp smoked paprika
  • 5 large ripe vine tomatoes, skinned and cut up or one tin of plum tomatoes
  • Fresh chives, and coriander leaves, chopped roughly
  • 4 eggs
  • Sea salt & black pepper
  • 100g feta crumbled, to serve


  1. In a large frying pan over a medium heat fry the peppers and chorizo in the oil, stirring the peppers regularly until they are just softened. Add the sliced garlic, chilli flakes, and cumin and as the garlic begins to colour add the tomatoes and some salt and pepper.  Cook until the tomatoes have softened, then stir in the herbs.
  2. Break each egg into the tomato mixture, season with salt and pepper and cook until they are set. Scatter over the crumbled feta cheese with a few more coriander leaves.
  3. This is delicious served with yoghurt drizzled over it and with coriander leaves as well.