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One-pan eggs with tomatoes, peppers & yogurt
Serves 4
Easy
Prep:
Cook:
Serve this sharing dish for brunch, lunch or dinner, with plenty of warm pitta bread for scooping up the delicious sauce. It's inspired by the flavours of Turkish menemen
Skip to ingredients
- 2 tbsp olive oil
- 2 onionssliced
- 1 red or green pepperhalved deseeded and sliced
- 1-2 red chilliesdeseeded and sliced
- 400g can chopped tomatoes
- 1-2 tsp caster sugar
- 4 eggs
- small bunch parsleyroughly chopped
- 6 tbsp thick, creamy yogurt
- 2 garlic clovescrushed
Nutrition: 222
- kcal222
- fat15g
- saturates4glow
- carbs12g
- sugars9g
- fibre3g
- protein12ghigh
- salt0.39glow
Method
step 1
Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the can of tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
step 2
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
step 3
Beat the yogurt with the garlic and season. Sprinkle the dish with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
