Turkish breakfast clay pots with spiced mince and eggs recipe

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.

Serves 4

10 mins prep
25 mins cook

Ingredients

Turkish clay pot

1 small eggplant, finely chopped
125 gmushrooms, chopped
6 green onions, sliced
500 gveal mince
2 tspdried oregano
1 tspground cumin
1/2 tspsmoked paprika
1/4 tspdried chilli flakes
1/2 cupwater
juice of half a medium lemon
4 eggs
baby spinach, chopped tomato and avocado, crumbled feta, paprika and turkish bread to serve.

Steps

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.
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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.

Recipe by Women's Day