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Turkish-inspired scrambled eggs
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, frying pan, cooking spoon
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Nutrition per serving
Step 1/ 3
- ½ onion
- 1½ bell peppers
- 7½ g parsley
- cutting board
- knife
Peel and mince onion. Wash yellow and green bell pepper, remove seeds and finely dice. Pluck parsley leaves from the stems and finely chop.
Step 2/ 3
- 200 ml canned crushed tomatoes
- salt
- pepper
- sugar
- ½ tsp chili flakes
- frying pan
In a large frying pan, heat olive oil over medium-high heat. Add onion and sauté for approx. 2 min. Add yellow and green bell pepper and sauté for approx. 3 min. more. Reduce heat and add canned crushed tomatoes. Season to taste with salt, pepper, and sugar. Add chili flakes, stir to combine, and let simmer for approx. 5 min.
Step 3/ 3
- 2 eggs
- 50 g feta cheese
- 7½ g parsley
- cooking spoon
With a cooking spoon, create hollows in the pepper-tomato mixture and crack an egg in each hollow. Simmer for approx. 1 min., or until eggs are slightly set. Then, stir eggs in circular movements, distributing them around the pan. Simmer for approx. 5 more min., or until eggs have set. Crumble feta over and garnish with chopped parsley. Enjoy with fresh bread!
Enjoy your meal!
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