TURKISH SCRAMBLED EGGS: THE VERSATILE ‘EGG’
I have had eggs benedict, eggs royale, shakshuka, egg ‘n’ soldiers, fried egg, eggy bread… the list goes on – BUT, I had not tried Turkish Scrambled Eggs before. Recently for my birthday, I was given Melissa Hemsley;s ‘Eat Happy’ cookbook and I have become slightly obsessed! The book showcases some affordable, speedy recipes all of which are simple yet are full bodied in flavour. Her Turkish Scrambled Eggs are made up of just 6 ingredients; onion, pepper, garlic, tomatoes, eggs, parsley. It is an incredibly simple recipe and can be whipped up in no time.
1tbsp coconut oil
1 Ramiro red pepper
1 onionhandful of fresh parsley
4 cherry tomatoes, halved
1 garlic clove
sea salt and black pepper
In a food processor, blitz together the onion, garlic, peppers, stalks of parsley, chilli flakes (optional) until finely chopped.
Melt the coconut oil in a large, deep frying pan. When melted, add the chopped mixture and lightly fry for 5 minutes, or until soft, stirring occasionally.
Add the tomatoes, increase the heat and stir through for a minute.
Turn the heat down, push the cooked vegetables to one side and crack in your eggs to the other side of the pan. With your wooden spoon, mix the yolks and whites together until they have combined and just started to resemble scrambled egg, usually a minute or so. Mix in the cooked vegetables and remove from the heat – the eggs will to continue to cook a little from the heat of the pan.
Season the mixture with salt and pepper and finish with parsley leaves. If you wanted to, you could crumble over some feta cheese (or if you have goats cheese or brie leftovers) and extra chilli if you like heat!