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Turkish-style scrambled eggs recipe

Turkish-style scrambled eggs recipe

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Treat mum to these spiced scrambled eggs that have red pepper, onion and tomatoes folded through them and are topped with crumbled feta and fresh parsley - delicious! See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 278 calories / serving
  • Vegetarian


  • 30g butter
  • 1 red pepper, finely chopped
  • 1 red onion, finely chopped
  • 2 tomatoes, finely chopped
  • 8 free-range eggs
  • 2 garlic cloves, finely chopped​
  • 1½ tsp ground cumin
  • 1 tsp crushed chillies, plus extra to serve (optional)
  • 50g feta
  • 15g fresh parsley, leaves picked and finely chopped
  • toasted sourdough, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    9g 44%
  • Sugars

    5g 6%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 6g Protein 18.1g Fibre 1.9g


  1. Melt the butter in a large, nonstick frying pan over a medium heat. Add the pepper and onion, and mix well. Cook, stirring occasionally, for 6-8 mins until soft and tender. Add the tomatoes, mix well and cook for 3-4 mins until just soft. 
  2. Meanwhile, crack the eggs into a mixing bowl. Season and whisk together. 
  3. Add the garlic, cumin, chilli flakes and a good pinch of salt and pepper to the pan. Mix well and cook for 10 secs, stirring occasionally, until fragrant. 
  4. Pour the eggs into the pan and mix well. Cook, stirring occasionally, for 2-3 mins until just set. Crumble 40g of feta into the pan and add most of the parsley. Mix well. 
  5. Pop the toast onto 4 plates and top with the eggs. Scatter with the remaining feta and parsley. Serve with extra chilli flakes, if you like.

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