Turkish-style scrambled eggs recipe
Treat mum to these spiced scrambled eggs that have red pepper, onion and tomatoes folded through them and are topped with crumbled feta and fresh parsley - delicious!
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 278 calories / serving
Ingredients
- 30g butter
- 1 red pepper, finely chopped
- 1 red onion, finely chopped
- 2 tomatoes, finely chopped
- 8 free-range eggs
- 2 garlic cloves, finely chopped
- 1½ tsp ground cumin
- 1 tsp crushed chillies, plus extra to serve (optional)
- 50g feta
- 15g fresh parsley, leaves picked and finely chopped
- toasted sourdough, to serve
Each serving contains
- Energy
- 1155kJ 278.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.0gProtein 18.1gFibre 1.9g
Method
- Melt the butter in a large, nonstick frying pan over a medium heat. Add the pepper and onion, and mix well. Cook, stirring occasionally, for 6-8 mins until soft and tender. Add the tomatoes, mix well and cook for 3-4 mins until just soft.
- Meanwhile, crack the eggs into a mixing bowl. Season and whisk together.
- Add the garlic, cumin, chilli flakes and a good pinch of salt and pepper to the pan. Mix well and cook for 10 secs, stirring occasionally, until fragrant.
- Pour the eggs into the pan and mix well. Cook, stirring occasionally, for 2-3 mins until just set. Crumble 40g of feta into the pan and add most of the parsley. Mix well.
- Pop the toast onto 4 plates and top with the eggs. Scatter with the remaining feta and parsley. Serve with extra chilli flakes, if you like.
- See more Breakfast recipes
