Turkish eggs with tomatoes, peppers and chilli

Menemen – Turkish eggs with tomatoes, peppers and chilli

A filling and healthy breakfast to set you up for the day – şerefe!

Suitable for Yeast allergy
Difficulty Easy
Serves 2
Prep time 10 minutes
Cook time 20 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
314 kcal 17 g 4 g 20 g 6.5 g 16 g 15 g 0.5 g

Ingredients

  • 1 tbsp olive oil

  • 1 red onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 green chilli, finely diced

  • 1 red pepper, deseeded and finely sliced

  • 1 tsp hot smoked paprika *

  • 1 tsp dried oregano *

  • 1 tbsp sherry vinegar

  • 1x 400g tin of chopped tomatoes

  • 4 eggs

  • 1 tbsp parsley * finely chopped
* Available at Holland & Barrett

Method

Step 1.

In a medium-sized frying pan, heat the olive oil. Fry the red onion and garlic.

Step 2.

Once softened, add in the green chilli and red pepper and cook for a further 5 minutes. Stir through the paprika and oregano with seasoning, then stir through the vinegar.

Step 3.

Add in the chopped tomatoes and mix together with 100ml of water. Allow to simmer and reduce for 10 minutes.

Step 4.

Once the tomato sauce has reduced, use a spoon to make four holes in the mixture. Crack open the eggs into the holes. Cover with a lid and cook on medium for 5 minutes, or until the eggs are just set.

Step 5.

Sprinkle over the parsley and serve in the pan immediately.

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