Turkish bread with lamb and eggs

An easy meal packed full of flavour.

  • 4 hrs 45 mins cooking
  • Serves 4
  • Print
Delicately-spiced lamb mince mix is cooked in your slow cooker for full flavour, then lightly poach eggs in the lamb mixture until slightly runny and served on top of toasted Turkish bread.
Looking for more slow cooked lamb recipes?


  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 4 cloves garlic, crushed
  • 500 minced lamb
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • ½ teaspoon cayenne pepper
  • 400 grams canned diced tomatoes
  • 1 cup (240g) drained chargrilled capsicum, chopped finely
  • ½ cup (125ml) beef stock
  • 4 eggs
  • 450 grams loaf turkish bread, split, toasted
  • ⅓ cup loosely packed fresh micro herbs


  • 1
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add lamb and spices; cook, stirring, for 5 minutes or until well browned. Add tomatoes, capsicum and stock; bring to the boil.
  • 2
    Cook, covered, on low, for 4 hours. Season to taste.
  • 3
    Make four indents in lamb mixture with the back of a spoon. Carefully crack eggs into indents; season eggs. Cook, covered, on high, for 10 minutes or until egg whites have set but yolks are still runny.
  • 4
    Serve bread topped with lamb and eggs; sprinkled with micro herbs.


Accompany with Greek-style yoghurt and lemon wedges.
Not suitable to freeze.

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