Name: Turkish breakfast clay pots with spiced mince and eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 small eggplant, finely chopped; 125 gram mushrooms, chopped; 6 spring onions, sliced; 500 gram beef mince; 2 teaspoon oregano; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon dried chilli flakes; 1/2 cup water; juice of ½ lemon; 4 eggs; baby spinach, chopped tomato and avocado, crumbled feta, toasted Turkish bread to serve

Turkish breakfast clay pots with spiced mince and eggs

Enjoy a café-style breakfast at home with this delicious breakfast clay pot recipe. With mince, eggplant, protein-packed eggs and plenty of spices, this dish is perfect served with Turkish bread

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

1 tablespoon olive oil

1 small eggplant, finely chopped

125 gram mushrooms, chopped

6 spring onions, sliced

500 gram beef mince

2 teaspoon oregano

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

1/2 cup water

juice of ½ lemon

4 eggs

baby spinach, chopped tomato and avocado, crumbled feta, toasted Turkish bread to serve

Method

1.Preheat oven to moderate, 180°C. Arrange 4 ramekins or shallow pans on an oven tray.

2.In a large frying pan, heat oil on high. Sauté eggplant and mushrooms for 2-3 minutes until tender and golden.

3.Mix in spring onions and cook, stirring, for 1 minute. Add mince and brown, breaking up lumps, for 4-5 minutes. Stir in oregano, cumin, paprika and chilli, cooking for 1 minute.

4.Mix in water and lemon juice. Cook for 30 seconds until evaporated. Spoon mixture between pans. Make a recess in the centre of each and break an egg into each one.

5.Loosely cover with foil and bake for 10-15 minutes. Serve scattered with spinach, tomato, avocado, feta and a sprinkle of paprika. Accompany with toasted Turkish bread.

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