Turkish clay pot

This delicious, cafe-style breakfast dish has all you could ask for - protein, healthy veggies, filling carbs and fragrant spices for days. There's really no better way to fuel your day.

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


Turkish clay pot
  • 1 small eggplant, finely chopped
  • 125 gram mushrooms, chopped
  • 6 green onions, sliced
  • 500 gram veal mince
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried chilli flakes
  • 1/2 cup water
  • juice of half a medium lemon
  • 4 eggs
  • baby spinach, chopped tomato and avocado, crumbled feta, paprika and turkish bread to serve.


Turkish clay pot
  • 1
    Preheat oven to 180°C. Arrange 4 ramekins or shallow pans on an oven tray.
  • 2
    In a large frying pan, heat oil on high. Saute eggplant and mushrooms for 2-3 minutes until tender and golden. Mix in green onions and cook, stirring, for 1 minute.
  • 3
    Add veal mince and brown, breaking up lumps, for 4-5 minutes. Stir in dried oregano, ground cumin, smoked paprika and dried chilli flakes and cook for 1 minute. Mix in water and lemon juice and cook for 30 seconds until evaporated.
  • 4
    Spoon mixture between pans. Make a recess in the centre. Break an egg into each recess. Cover loosely with foil. Bake for 10-15 minutes.
  • 5
    Serve pots scattered with baby spinach leaves, chopped tomato and avocado, crumbled feta and a sprinkle of paprika. Accompany with toasted turkish bread.

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