Totally Tomatoey Turkish Eggs
A tomatoey take on scrambled eggs that would be perfect as a quick weekend lunch for the whole family.
Our Turkish eggs are best served with these simple, three ingredient yoghurt flatbreads (no rising time required!) and top with lashings of fresh coriander.
Prep: 10 mins | Cook: 15 mins
Serves 4 people
Ingredients
- FOR THE FLATBREAD
- 200g self raising flour
- 200g natural yoghurt
- Pinch of sea salt
- FOR THE EGGS
- 1 tbsp rapeseed oil
- 1 onion, finely diced
- 1 red pepper, small diced
- 300g cherry tomatoes, diced
- 1 tbsp dried oregano
- 1 tsp garlic granules
- 1 tbsp tomato paste
- 1/2 tbsp Aleppo or smoked paprika
- 6 FREE eggs
- Sea salt & cracked black pepper
- TO SERVE
- Fresh coriander
Method
- First, make the flatbreads. In a large bowl, combine the flour, yoghurt and salt to create a scraggy dough. Turn it out onto a lightly floured surface and briefly knead just until the dough comes together.
- Divide into 4 equal bowls and roll out to 20cm rounds. Heat a griddle pan over a high heat and once hot, add the first flatbread. Toast for 2 minutes until the underside begins to char before carefully flipping and griddling on the other side for a further minute. Remove from the pan, place on a warm plate and cook the remaining flatbreads.
- Once all 4 flatbreads are toasted, leave under a clean tea towel whilst you make the eggs. Heat the oil in a frying pan over a medium heat. Add the onion and fry for 2 - 3 minutes until the onions begin to soften.
- Add the pepper and tomatoes to the pan and fry for a further 2 minutes. Sprinkle in the oregano and garlic granules and fry for another 1 minute, stirring continuously. Stir through the tomato paste and add the aleppo or smoked paprika.
- In a separate bowl, crack in the eggs, season with salt and pepper and whisk together lightly. Make space in the middle of the frying pan and pour in the eggs. Allow the eggs to start to set before gently stirring with a spoon to break up just as if you were making traditional scrambled eggs.
- Once the eggs are nearly cooked, gently stir through the tomato and pepper mixture to combine all the ingredients. Remove from the heat and season again if required. When ready to serve, spoon the scrambled eggs onto the prepared flatbreads and sprinkle with fresh coriander.
