Boiled eggs potato

Boiled eggs potato

Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.

10 Minutes

Serves 2



  • 3 large Potatoes *about 600g

  • 1/2 Onion *thinly sliced

  • 4 Eggs *softly boiled, and sliced

  • 100-150 g Salami *thinly sliced

  • Butter OR Oil to grease the baking dish

  • Salt & Pepper

  • 200 ml Sour Cream

  • 1-2 tablespoons Milk *optional

  • 1 cup shredded Tasty Cheese *OR Cheddar Cheese

  • 1 tablespoon chopped Parsley

  • 3 oz. butter


  • Preheat oven to 200°C. Grease a baking dish with a small amount of Butter OR Oil.
  • If the Sour Cream you use is very thick, mix with 1 to 2 tablespoons Milk to loosen.
  • Evenly arrange sliced 1 Potato in the prepared baking dish. Scatter 1/2 of the Onion slices, and sprinkle with Salt and Pepper. Arrange sliced 2 boiled Eggs and 1/2 of Salami slices. Drizzle 1/2 of the Sour Cream & Milk mixture over. Repeat.
  • Cover with sliced 1 Potato, sprinkle with Salt & Pepper, and gently press down into the dish. Cover with a lid or aluminium foil, and bake for 30 minutes.
  • Remove the cover, scatter the shredded Tasty Cheese over, and bake for further 30 minutes or until Potatoes are cooked and top is golden.
  • Sprinkle with the finely chopped Parsley and serve.

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