Recipe: Turkish Chicken with Eggs

Craving a dish that’s simple to cook at short notice but guaranteed to wow? Here it is, thanks to Australian food writer and blogger Katrina Meynink of, who offers ingenious meals for every scenario, from family reunion feasts to Friday-night snacks.

Kcal: 489 per serving

Fat: 24.7g per serving

Sat fat: 9.9g per serving

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients (Serves 4):

For the meatballs:

  • 1 red onion, finely chopped
  • 2 tsps ground coriander
  • 2 tsps ras el hanout (a Moroccan spice blend)
  • 2 tsps sumac (found in good supermarkets)
  • 2 tsps ground cumin
  • 2 garlic cloves, finely chopped
  • 1 egg
  • 600g minced chicken
  • Salt and pepper, to taste
  • 2 tbsps grapeseed oil

For the sauce:

  • 1 red onion, finely chopped
  • 400g tin crushed tomatoes
  • 1 tbsp soft brown sugar
  • 500g cherry tomatoes
  • 2 eggs
  • 200g feta, crumbled
  • Coriander leaves (handful)
  • Mint leaves (handful)

To serve

  • 4 naan breads

Chicken and egg: Delicious, but which came first?


Step 1: For the meatballs, place half the onion, the spices, garlic, egg and chicken in a bowl. Season with salt and pepper, mix well and, with wethands, roll into walnut-sized balls.

Step 2: Heat the oil in a frying pan over a high heat and sauté the rest of the onion until translucent. Discard the onion, add the meatballs in batches and cook until browned. Return all the meatballs to the pan.

Step 3: For the sauce, add the fresh onion, tinned tomatoes and sugar to the pan with the meatballs. Cook for 10 minutes or until the liquid is reduced by half. Add the cherry tomatoes and cook for another five minutes until the skin is just starting to burst.

Step 4: Crack the eggs into the centre of the mixture and cook for three minutes or until the eggs are done to your liking.

Step 5: Scatter the feta, coriander and mint over the top and serve immediately with the naan bread.

Kitchen Coquette by Katrina Meynink (£36.99, Allen & Unwin)

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