Description
A flavorful Turkish-style egg scramble with tomatoes, peppers, and fresh herbs, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 medium tomatoes, diced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: crumbled feta cheese for garnish
Instructions
- Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.
- Heat olive oil or butter in a skillet over medium heat.
- Add the chopped onion and bell pepper. Sauté for 4-5 minutes until softened.
- Add the diced tomatoes and cook for another 3-4 minutes until they release their juices.
- Pour the beaten eggs into the skillet and gently scramble, stirring occasionally, until the eggs are just set but still soft.
- Remove from heat and stir in the chopped parsley.
- Garnish with crumbled feta if desired and serve warm with fresh bread.
Notes
- Use ripe, juicy tomatoes for the best flavor.
- You can add a pinch of chili flakes for extra heat.
- Serve with warm pita or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 4g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg