Crispers Turkish Pepper Bowl
Crispers Turkish Pepper Bowl


150g McCain Potato Crispers
1 red onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sweet peppers (yellow and red), roughly chopped
8 sweet small peppers, roughly chopped
10ml harissa paste
5ml smoked paprika
100g log goat’s cheese, broken into bite sized pieces.
4 small eggs



Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 -6


  1. Preheat oven to 180’C.
  2. Fry the red onion, garlic and all the peppers together in a medium, ovenproof pan until soft and flavourful.
  3. Add the harissa paste, smoked paprika and add about 30ml of water to thin the sauce out. Ladle half of the mixture into a glass jug or bowl.
  4. Blend the mixture in the jug with a stick blender (or use a food processor) until smooth and add back to the mixture in the pan. Mix through.
  5. Make 4 holes in the mixture with a spoon and break each egg carefully into the holes in the sauce.
  6. Season with salt. Bake in the oven for 2 minutes. When the eggs are half cooked sprinkle pieces of the goat cheese over in between the eggs and bake for another 2-3 minutes.
  7. The eggs should still be runny.
  8. Serve warm with loads of McCain Crispers, refer to pack for instructions.
  9. Enjoy scooping with family and friends :)


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