Recipes
Turkish scrambled eggs with tomato, capsicum and chilli
Give your brekkie some kick!
If scrambled eggs are a weekly go-to and you fancy mixing things up, try adding a touch of warmth with this recipe for Menemen – traditional Turkish scrambled eggs with capsicum, tomato and chilli. A delicious way to start the day, serve with buttered toast for a filling winter breakfast or simple midweek dinner.
Serves: 2
Ingredients
- 2 tablespoons olive oil
- One brown onion, diced
- 450g green capsicum – around 2 medium capsicums
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- ½ red chilli flakes
- ½ teaspoon dried oregano
- Splash of water
- 400g can chopped tomatoes
- 6 Yallamundi Organic Large Free-Range Eggs
- Salt and pepper to season
- Zaatar, chopped parsley and pomegranate seeds to serve.
Method
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Heat a large frying pan over medium heat. Drizzle with olive oil and fry the onion for 4-5 minutes until lightly golden.
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Add in the capsicum and spices and cook, stirring frequently, adding a splash of water halfway through to prevent the spices from burning, until the capsicum has softened slightly – around 5 minutes.
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Add in the can of chopped tomatoes and cook for 3-4 minutes until the tomatoes are hot.
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In a small bowl, beat together the eggs with salt and pepper to season.
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Tip the eggs into the hot vegetable mixture and stir over low heat until the mixture is creamy and the eggs are just set and incorporated throughout.
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Sprinkle with some zaatar, chopped parsley and fresh pomegranate seeds and serve hot with buttered toast.
