Baked Eggs in Couscous Stuffed Peppers
Turkish-style baked eggs in couscous-stuffed peppers for a delicious veggie treat. Perfect for brunch or lunch—try the extra chili kick from Tomato & Chilli Couscous. Serve with garlic yogurt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Oven
- Microwave
- Microwaveable plate
- Baking sheet
- Baking dish
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- 2 spring onions, trimmed and finely sliced
- 2 large ripe vine tomatoes, chopped
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- 2 red peppers, halved lengthways and deseeded
- 4 eggs
- pul biber/Aleppo chilli flakes or dried chilli flakes, to taste
- 1 tbsp chopped fresh parsley
- 4 tbsp Greek yoghurt
- 1 large clove of garlic, minced
- salt
- freshly ground black pepper
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