Tully's Turkish Eggs

Prep time 15mins
cook time 20mins

Tully Farrell's recipe submission from April 2022 makes for a delicious breakfast or lunch. To increase the smoky flavour they like to cook it on the BBQ. Be sure to use a heavy Lodge cast iron pan as it adds to the flavour and looks great placed in the middle of the table for everyone to serve themselves from!

Serve with a crusty bread straight from your Lodge skillet.


Smokey tomato sauce & eggs:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 2 cloves garlic, finely chopped or minced
  • 1 teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 400g tinned tomatoes (crushed or diced)
  • ¼ cup water
  • 4 eggs

To serve:

  • 50g feta crumbled
  • ¾ cup hummus
  • 8 pieces small Turkish flat bread or toasted garlic loaf
  • ½ cup flat-leaf parsley or coriander chopped


  1. Heat oil in a fry pan on medium heat. Cook onion and garlic until soft, approx 3-4 minutes. Add cumin, smoked paprika, chopped capsicum and cook for a further 2 minutes. Stir in chilli flakes, tinned tomatoes and water.
  2. Simmer for 4-5 minutes until sauce has thickened. Season to taste with salt and pepper.
  3. Carefully crack eggs into the simmering sauce to cook. Cover fry pan with a lid and steam for 2 minutes until whites are just set but yolks are still runny.
  4. To serve, spoon some smoky tomato sauce and an egg onto each plate and top with crumbled feta. Serve with hummus, and Turkish flat bread on the side. Garnish with coriander or parsley.