These fluffy Turkish-style bazlama breads are stuffed with a juicy mixture of roasted red peppers, sun-dried tomatoes and feta, then baked with an egg nestled in the centre. Perfect for brunch, lunch or a relaxed weekend spread, they’re packed with Mediterranean flavours and make an impressive centrepiece.
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Yields:
8 serving(s)
Prep Time:
2 hrs 35 mins
Cook Time:
26 mins
Total Time:
3 hrs 1 min
Ingredients
For the buns:
645 g plain flour
8 g instant yeast
16 g sugar
16 g salt
250 ml warm water
130 g Greek yogurt
2 Tbsp. olive oil
For the filling:
2 jarred red peppers, sliced
6 sun-dried tomatoes, sliced
sun-dried tomato oil
1 Tbsp. sun-dried tomato oil
100 g feta, crumbled
2 tsp. dried oregano
leaves from 1 stalk fresh oregano, torn
salt and pepper, to taste
To finish:
8 eggs * we used GH Pantry Partner St Ewe rich egg yolk eggs
50 g melted butter, for brushing
leaves of two sprigs of fresh oregano
6 cherry tomatoes, quartered
Directions
Step 1For the buns, combine the flour, yeast, sugar, salt, water, yogurt and olive oil in a large bowl. Knead for 6 mins, until smooth and elastic.
Step 2Lightly oil a bowl, add the dough and cover with clingfilm or a damp tea towel. Leave to prove for 2 hrs, or until doubled in size.
Step 3Meanwhile, make the filling. Combine the red peppers, sun-dried tomatoes, sun-dried tomato oil, feta, dried oregano and fresh oregano in a bowl. Season lightly with salt and pepper.
Step 4Divide the dough into 8 equal portions (about 130g each) and gently shape into balls. Cover and leave to prove for 30 mins.
Step 5Preheat the oven to 180C (160C fan) mark 4. Line two baking trays with baking parchment.
Step 6Heat a large frying pan over a medium-high heat. Flatten the dough balls slightly. Reduce the heat to medium-low and cook 4 at a time, covered with a lid, for 5 mins. Turn and cook for a further 5 mins. Repeat with the remaining dough.
Step 7Brush the warm buns with melted butter and transfer to the prepared trays.
Step 8Hollow out the centre of each bun and fill with 2 tbsp of the pepper mixture. Press down gently to create space for the egg.
Step 9Crack the eggs into a jug, then carefully pour one egg into each bun, controlling the amount of white so it doesn’t overflow.
Step 10Bake for 16 mins, or until the eggs are cooked to your liking.
Step 11Finish with fresh oregano, dill and extra sun-dried or fresh cherry tomatoes before serving.
GH tip:
Make the buns a day in advance, then simply fill and bake them when you’re ready to serve.
Double the batch and freeze the cooked buns. Defrost thoroughly before filling and baking for an easy make-ahead brunch or lunch.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
