Egg Breakfast
Eggs gently cooked in a rich tomato and green pepper, finished with freshly cracked black pepper and parsley.
30 minutesServes 4
Turkish
The recipe
Egg Breakfast
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4
Ingredients
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For the Eggs:
Method
Melt the butter in a large pan over medium heat.
Add the minced garlic and diced green peppers. Cook for a few minutes until slightly softened.
Place the tomato halves directly into the pan, cut-side down.
Pour in the water, cover, and cook for about 10 minutes, until the tomatoes are very soft.
Remove the lid. Using a pair of tongs, carefully peel the skins from the tomatoes. They should come off easily.
Mash the tomatoes directly in the pan, mixing them with the peppers and garlic.
Season with salt and black pepper to taste.
Crack the eggs over the tomato mixture. Cover the pan again and cook until the egg whites are set and the yolks are cooked to your preference.
Finish with fresh parsley and shredded Parmesan cheese.
Dilruba’s tips
Keep the pan covered while the tomatoes cook so they soften fully and the skins peel off easily.
For softer yolks, remove the pan from the heat as soon as the egg whites are set. The eggs will continue cooking slightly from the heat of the pan.
