Turkish Style Eggs

A few weeks ago I met my friend for lunch in Brother Hubbard on Capel Street in Dublin City. The restaurant has a Middle Eastern influence.. and they do great healthy food and coffee. I had the Moroccan Special (2 soft poached eggs, roast aubergine, chickpea & tomato on sourdough toast) and my friend went for the Turkish Eggs Mememen (scrambled eggs with tomato & roast peppers on sourdough toast). I was so impressed by the food that I decided to create my own version one Sunday morning.


I’m calling it Turkish ‘Style’ Eggs, because it’s a deviation from the traditional Turkish Eggs recipe in which the eggs are usually scrambled (I’m open to correction on that). I really wanted to go for whole eggs, because I love the runny yoke of a soft boiled egg, so I created this crunchy masterpiece.


It goes really well on toasted wholegrain bread and spinach, or toasted sourdough. And if you want it to be spicier, whack in another chilli! … I probably wouldn’t risk it though..

Turkish Style Eggs

  • Servings: 2
  • Difficulty: not too difficult
  • Print

  • 100g red onion
  • 1 large yellow pepper
  • 1 chilli
  • 70g mushrooms
  • Tin of tomatoes (or 4 large tomatoes – blended)
  • 2tbsp tomato purée
  • Dash of balsamic
  • Spinach 
  • Salt and pepper
  • Parsley
  • 4 eggs
  • 4 slices of bread (whole grain)


Chop up the red onion, peppers, chilli & mushrooms, and fry them in a deep pan for 2-3 minutes.  Add the tomato, tomato purée, a 1/3 cup of water, and dash of balsamic vinegar. Cook on a medium heat until the liquid reduces and the sauce thickens a bit.

Next – take a spoon and make 4 holes/wells in the mixture. Line the holes with spinach, and crack an egg into each. (Don’t worry if the egg goes wandering.. just grab a spoon and try to coax it back into its place). Cover the pan and keeping the heat at a medium setting, let the eggs cook to your liking.

Once cooked, garnish with parsley and serve on top of 2 slices of toast. (I used whole grain, but sourdough would work lovely)

Serving Suggestions: goes perfectly with a hot cup of tea or coffee, and the Sunday Papers



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