Turkish Eggs

Turkish eggs  (Serve 2)

 

Visiting my extended family in Turkey always involves us all coming together to create and share delicious & nutritious meals, so starting my day with these eggs immediately gives me a strong hit of nostalgia - and they’re pretty tasty too! 

 

Fire up the soba & add some spice to breakfast time.

Afiyet olsun!

 

Turkish+eggs.jpg

Ingredients

4 cloves of garlic, finely diced

1 small red onion, finely diced

Large handful of Tuscan kale, chopped

4 free range eggs

2 tsp. Paprika (any kind) - add more if desired

1/2 capsicum, sliced 

1 tsp. of chilli powder and cumin (optional)

1 tbsp. of tomato paste

400 gram can of crushed tomatoes 

Parsley finely chopped and feta for garnish

Optional for added fibre

1/2 a can of chickpeas, drained and rinsed

(Add in with crushed tomatoes)

 

Method

  1. Sauté onion, garlic, kale and capsicum in EVOO.

  2. Add in spices and stir through, add in tomato paste and crushed tomatoes.

  3. Simmer for 5-10 minutes until sauce is thickened. Season to taste with salt and pepper/extra spices.

  4. Crack eggs into simmering sauce. Cover fry pan with a lid.

  5. Cook for 2-5 minutes (depending on how runny you like your eggs)

  6. Garnish eggs with chopped parsley and crumbled feta.

  7. Serve with crusty bread, avocado and afiyet olsun!

 

Recipe courtesy of

Güllü (Julia) Balci

nrgwellbeing@gmail.com

@nrgwellbeing_nutrition

Julia (Gullu) Balci