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
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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
- 1Preheat oven to moderate, 180°C. Arrange 4 ramekins or shallow pans on an oven tray.
- 2In a large frying pan, heat oil on high. Sauté eggplant and mushrooms for 2-3 minutes until tender and golden.
- 3Mix 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.
- 4Mix 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.
- 5Loosely 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.
