20 minutes
Turkish Tomato Scrambled Eggs
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
2
Average cost:
$
Ingredients
1 tbsp extra virgin olive oil
½ small onion, finely diced
1 small red capsicum finely diced
2 medium tomatoes, finely chopped
2 tbsp tomato paste
½ tsp paprika
½ tsp dried oregano
4 large eggs, beaten
2 thick slices of sourdough to serve
½ small onion, finely diced
1 small red capsicum finely diced
2 medium tomatoes, finely chopped
2 tbsp tomato paste
½ tsp paprika
½ tsp dried oregano
4 large eggs, beaten
2 thick slices of sourdough to serve
Method
- Heat a medium frying pan over medium heat with the olive oil. Finely dice the onion and capsicum and add to the pan.
- Season with salt and pepper. Cook for 5 minutes, stirring occasionally until softened.
- Finely dice the tomatoes, and add the tomatoes to the pan with the tomato paste, paprika and oregano. Cook for 5 minutes or until tomatoes soften.
- Move the tomato mixture to one side of the frypan. Add the egg mixture to the other side and cook, occasionally stirring until the eggs are just set, or slightly undercooked.
- Gently fold the tomato mixture with the eggs.
- Serve with toasted sourdough with a pinch of chilli flakes and an extra drizzle of extra virgin olive oil if desired.
Notes:
Swap the sourdough for gluten-free bread if required
Dietary:
- Gluten Free (GF)
- Nut Free (NF)
- Dairy Free (DF)
- Vegetarian (VEG)
- Cheap eat <$5 per serve (<$5)
- Meal Prep Friendly (MPF)
- 20 Min Meal (<20 min)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 396 | 20 | 36 | 19 | 7 |
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