Turkish Eggs Recipe

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Eggs are the star ingredient in this traditional one-pan Turkish meal idea.

To Prep 0:05
To Cook 0:15


1 tablespoon oil
1 large brown onion, halved, thinly sliced
2 teaspoons smoked paprika
2 x 410g cans tomato and paste with capsicum
4 eggs, at room temperature
4 rounds pita bread
1/2 cup roast garlic tzatziki


Step 1 Preheat panggangan to 180°C/160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato and 3/4 cup cold water. Season. Bring to a simmer.

Step 2 Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm. Make 4 holes in tomato mixture. Crack 1 egg into each hole. Reduce heat to medium-low. Cook, covered, for 5 minutes or until eggs are cooked to your liking.

Step 3 Serve with tzatziki and pita.


Give this dish a Spanish twist by adding sliced chorizo or a can of kidney beans in step 1.


Energy 1692kJ
Fat saturated 2.80g
Fat Total 13.90g
Carbohydrate sugars g
Carbohydrate Total 50.50g
Dietary Fibre 5.80g
Protein 16.90g
Cholesterol 191.00mg
Sodium 600.00mg

All nutrition values are per serve.

Super Food Ideas – February 2013 , Page 37
Recipe by Kim Coverdale

Photography by Craig Wall

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