Baked Turkish eggs with yoghurt and chilli recipe

Name: Baked Turkish eggs with yoghurt and chilli recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, finely chopped; 1 tin of tomatoes; 1 tsp ground cumin; 1 tsp salt; 1 lemon, juice only; 1 tbsp olive oil, plus for drizzling; 1 tsp cayenne pepper; 200 g (7.1oz) natural yoghurt; 1 garlic clove, crushed; 6 large eggs; 50 g (1.8oz) unsalted butter; 1 tsp cayenne pepper; 1 splash lemon juice

Servings: persons

1 small onion, finely chopped
1 tin of tomatoes
1 tsp ground cumin
1 tsp salt
1 lemon, juice only
1 tbsp olive oil, plus for drizzling
1 tsp cayenne pepper
200 g (7.1oz) natural yoghurt
1 garlic clove, crushed
6 large eggs
50 g (1.8oz) unsalted butter
1 tsp cayenne pepper
1 splash lemon juice

1
Pre-heat the oven to 220C/425F/Gas Mark 7.
2
Grease an ovenproof dish or small ramekins.
3
To make the sauce, take the onion and olive oil and sweat gently in a shallow frying pan.
4
Add the cayenne pepper and cumin and cook for 2 minutes until terracotta in colour.
5
Add the tinned tomatoes and bring to the boil.
6
Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes.
7
Pour the sauce into a large oven proof dish or ramekins.
8
Mix the yogurt with the salt, garlic and lemon juice.
9
Dot the yogurt mixture in 6 places on top of the tomato and onion sauce.
10
Make an indent with a large spoon, then break the eggs into each indent and drizzle with a little olive oil.
11
Place in the oven for 8 minutes until the eggs bake.
12
In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs.
13
Place on the table and serve with Turkish flat bread.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onion, finely chopped, 1 tin of tomatoes, 1 tsp ground cumin, 1 tsp salt, and more.

Yes, Baked Turkish eggs with yoghurt and chilli recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!