Description
A flavorful Turkish breakfast dish featuring eggs poached in a spiced tomato and pepper sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 4 medium ripe tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (optional)
- Crusty bread (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomatoes, ground cumin, paprika, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is slightly thickened.
- Create four small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
- Remove from heat and garnish with chopped parsley and crumbled feta cheese, if desired.
- Serve hot with crusty bread for dipping.
Notes
- For a spicier version, add diced jalapeños or a pinch of red pepper flakes to the tomato mixture.
- You can substitute the tomatoes with canned diced tomatoes for convenience, especially when fresh tomatoes are out of season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg