Turkish Baked Eggs

Turkish Baked Eggs

A delicious Turkish twist on eggs for breakfast!

Serves Prep Time 10 Minutes Cook Time 15 Minutes


  • Avocado oil (we love Olivado)
  • 1/2 small red onion, finely chopped
  • 1-2 chorizo sausages, sliced (we love Hellers)
  • 440g tin Watties tinned tomatoes, Moroccan flavour
  • 6 eggs (we love Woodland Eggs)
  • Fresh coriander (we love Superb Herbs)
  • Chilli oil
  • Toasted bread and greek yoghurt, to serve


  1. In a small pan (we love Le Creuset), cook the onion with avocado oil over a medium heat until softened. Add the chorizo, and cook for a further few minutes until golden.
  2. Add the tinned tomatoes, and simmer for 10 minutes. Remove from the heat, then use a spoon to create wells for the eggs to sit. Create one at a time until all the eggs are in the tomato mixture.
  3. Bake in the oven at 190 degrees celsius for 10-12 minutes or until the eggs are cooked to your liking.
  4. To serve, sprinkle with fresh coriander, drizzle with chilli oil and enjoy with freshly toasted bread.


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