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

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.