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Turkish Inspired Eggs

A delicious and comforting dish featuring eggs cooked with sautéed vegetables, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean, Turkish
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 piece onion, chopped Use a medium-sized onion
  • 1 piece bell pepper, chopped Any color bell pepper works
  • 2 pieces tomatoes, chopped Fresh tomatoes are recommended
  • 1 teaspoon paprika For added flavor
  • to taste Salt and pepper Adjust according to preference
  • to taste Fresh parsley For garnish

Method
 

Preparation
  1. In a skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and bell pepper. Cook for about 5 minutes, stirring occasionally until the onion is soft and translucent.
  3. Stir in the chopped tomatoes and paprika. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices. Season with salt and pepper to taste.
  4. Use a spoon to create four wells in the mixture. Gently crack one egg into each well, being careful not to break the yolk.
  5. Cover the skillet and reduce the heat to low. Cook for 5-7 minutes, or until the egg whites are set yet the yolks remain slightly runny (or to your desired doneness).
  6. Once done, remove the skillet from the heat. Sprinkle fresh parsley over the top for a vibrant finish. Serve hot, ideally with bread, to soak up all those delicious flavors!

Notes

Substitute bell pepper with zucchini or spinach if preferred. Keep an eye on the eggs while cooking! Store leftovers in an airtight container and reheat in a skillet for best texture.