A great classic of Turkish breakfasts, this stew of eggs simmered with juicy tomatoes and green peppers is both comforting and full of freshness.
Ingredients
- 600 g Ripe tomatoes
- 3 pieces Sweet long green peppers
- 1 piece Yellow onion
- 8 pieces Fresh eggs
- 30 g Unsalted butter
- 2 tbsp Olive oil
- to taste Fine salt
- to taste Ground black pepper
- 1 tsp Pul biber (Aleppo pepper)
- 1 bunch Fresh flat-leaf parsley
Method
- Wash and dry the vegetables. Seed the green peppers and cut them into thin rings. Score the base of the tomatoes, blanch them briefly, then peel and roughly chop them. Thinly slice the onion.
- Heat the olive oil and a portion of the butter in a large skillet over medium heat. Sweat the sliced onion until it becomes translucent.
- Add the green peppers to the skillet. Sauté them with the onion until they soften slightly and release their aroma.
- Stir in the chopped tomatoes, salt and black pepper. Simmer over low heat until the vegetable water evaporates and the sauce thickens, stirring occasionally.
- Once the base is well reduced and oily, lower the heat to minimum. Crack the eggs one by one directly onto the tomato-pepper mixture.
- Cover the skillet and let cook gently until the egg whites are set but the yolks remain runny.
- Remove from the heat. Add the remaining butter to enrich the sauce, sprinkle with pul biber and chopped fresh parsley.
- Serve immediately straight from the skillet or pour into shallow bowls, accompanied by fresh bread.
Nutrition
Per serving
- Energy
- 314.4 kcal
- Protein
- 14.85 g
- Carbohydrate
- 10.12 g
- Fat
- 24.05 g
- Fibre
- 3.34 g
- Calcium
- 5.95 mg
- Iron
- 0.15 mg
- Magnesium
- 3.3 mg
