Frixos Personal Chefing

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Chicken Loaf with Eggs


Remember her? The one whose eyes light up like fairy lights at the mere mention of me cooking? Well, this Chicken Loaf with Eggs is about to blow her taste buds outta the stratosphere!


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Chicken Loaf with Eggs

Prep Time20 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Cypriot
Servings: 4 People


  • 750 g Chicken Mince
  • 4 Hard Boiled Eggs
  • ½ Medium Onion , finely minced
  • 3 Scallions , white and green parts, finely chopped
  • ½ Cup Fresh Parsley , leaves picked and finely chopped
  • 2 tbsp Tomato Paste
  • 30 g Breadcrumbs , preferably Panko
  • 1 Egg
  • 1 Egg yolk , whisked

Spice Mixture:

  • 1 tsp Sweet Chilli Flakes , ground
  • 1 tsp Sweet Paprika , Smoked or not is up to you
  • 2 tsp Sumac
  • 1 tsp dry Oregano
  • 2 tsp , dry Coriander, ground
  • ½ tsp Cumin , ground
  • 1 ½ tsp Fine Sea Salt
  • 1 tsp freshly cracked Black Pepper


  • Preheat the oven to 185°C, air circulation, rack in the centre of the oven.
  • We start by making the spice mixture by simply mixing everything together.
  • Add in a large bowl the minced chicken along with the onions, scallions, parsley, tomato paste, breadcrumbs and the egg. Add the spice mixture and mix well.
  • Place half of the minced chicken mixture on a piece of plastic wrap and flatten it to about 2cm thickness. Add the eggs lengthwise side by side; place the rest of the mixture and roll the wrap to form a roll, so that it is curved down over the eggs in an arc shape.
  • Unroll carefully the meatloaf in a lightly oiled baking pan and with a small brush baste on top with the egg yolk. Cook for about 35’ until nicely coloured. Slice into generous portions and serve.
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