Baked Turkish Eggs With Yogurt & Chilli

This spicy turkish eggs recipe will liven up your breakfast …
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 20 minutes


  • 1 small onion, finely chopped
  • 1 tbsp olive oil, plus for drizzling
  • 1 tin of tomatoes
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 200g Rachel’s Natural Yogurt
  • 1 tsp salt
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 6 large eggs

To Serve:

  • 50g unsalted butter
  • 1 tsp cayenne pepper
  • Lemon juice


  1. Pre-heat the oven to 220°C/425°F/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

About this post-

Recipe and photo credit by Rachel’s

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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