Turkish One-Pan Eggs & Peppers Recipe

Introduction

This Turkish one-pan eggs and peppers dish is a vibrant and comforting meal that’s perfect for breakfast or a light dinner. Sizzling peppers and onions simmer in spiced tomatoes, topped with gently poached eggs and a garlicky yogurt. It’s simple to make and full of fresh, bold flavors.

Ingredients

• 2 tbsp olive oil
• 2 onions, sliced
• 1 red or green pepper, halved, deseeded, and sliced
• 1-2 red chillies, deseeded and sliced
• 400g can chopped tomatoes
• 1-2 tsp caster sugar
• 4 eggs
• Small bunch parsley, roughly chopped
• 6 tbsp thick, creamy yogurt
• 2 garlic cloves, crushed

Instructions

1. Step 1: Heat the olive oil in a heavy-based frying pan over medium heat. Add the sliced onions, pepper, and chillies, stirring frequently until they start to soften, about 5-7 minutes.
2. Step 2: Pour in the chopped tomatoes and sprinkle the caster sugar. Stir well to combine and cook until the mixture thickens and the liquid reduces, about 10 minutes. Season with salt and pepper to taste.
3. Step 3: Using a wooden spoon, create four small wells in the tomato mixture. Crack one egg into each well, taking care not to break the yolks.
4. Step 4: Cover the pan with a lid and cook over low heat until the egg whites are just set but the yolks remain runny, about 5-8 minutes.
5. Step 5: Meanwhile, mix the crushed garlic into the yogurt and season with a pinch of salt.
6. Step 6: Once the eggs are cooked, sprinkle the dish with chopped parsley. Serve directly from the pan with dollops of garlic yogurt on the side.

Tips & Variations

• For a milder dish, reduce or omit the chillies.
• You can add crumbled feta or olives for extra richness and texture.
• Replacing the yogurt with a dollop of sour cream or labneh works well too.
• Serve with crusty bread to soak up the delicious tomato sauce and runny yolks.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs. The garlic yogurt is best served fresh but can be kept refrigerated for up to 2 days as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers in this recipe?

Yes, you can use any sweet or mild peppers you prefer. Bell peppers of any color will work well and add vibrant flavor to the dish.

How can I tell when the eggs are cooked perfectly?

The eggs are ready when the whites are fully set but the yolks remain slightly runny. Covering the pan and cooking over low heat helps achieve this delicate balance without overcooking.

Turkish One-Pan Eggs & Peppers Recipe

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★★★★★

4.7 from 76 reviews

A vibrant and flavorful Turkish one-pan dish featuring eggs poached in a spicy tomato and pepper sauce, garnished with garlic yogurt and fresh parsley. This recipe is perfect for a comforting breakfast or a light dinner, combining sweet peppers, aromatic spices, and creamy yogurt for a delightful, easy-to-make meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Vegetables and aromatics

• 2 onions, sliced
• 1 red or green pepper, halved, deseeded and sliced
• 1–2 red chillies, deseeded and sliced
• 2 garlic cloves, crushed
• small bunch parsley, roughly chopped

Other ingredients

• 2 tbsp olive oil
• 400g can chopped tomatoes
• 1–2 tsp caster sugar
• 4 eggs
• 6 tbsp thick, creamy yogurt

Instructions

1. Heat the oil and sauté vegetables: Warm 2 tablespoons of olive oil in a heavy-based frying pan over medium heat. Add the sliced onions, halved and sliced pepper, and sliced chillies. Cook, stirring occasionally, until the vegetables begin to soften and release their flavors.
2. Add tomatoes and sugar: Stir in the canned chopped tomatoes and 1-2 teaspoons of caster sugar to balance the acidity. Mix well, then cook the mixture until most of the liquid has reduced, creating a thick sauce. Season to taste with salt and pepper.
3. Create pockets and add eggs: Using a wooden spoon, make four small pockets in the tomato and pepper mixture. Carefully crack one egg into each pocket, ensuring the yolks remain intact. Cover the pan with a lid.
4. Cook eggs gently: Reduce the heat to low and cook covered until the eggs are just set but still tender, about 5-8 minutes depending on your stovetop. Avoid overcooking to preserve texture.
5. Prepare garlic yogurt: While the eggs are cooking, beat the thick creamy yogurt with the crushed garlic cloves and season lightly with salt and pepper to taste. This will add a cool, tangy contrast to the spicy tomato base.
6. Serve: Once the eggs are cooked, sprinkle the dish generously with chopped parsley. Serve directly from the frying pan, topped with dollops of the garlic-flavored yogurt for a rich and refreshing finish.

Notes

• You can adjust the number of red chillies based on your preferred spice level.
• Adding sugar helps balance the acidity of the canned tomatoes and enhances the flavors.
• Use full-fat yogurt for the creamiest texture, or a dairy-free alternative if desired.
• Serve with crusty bread or warm flatbread to soak up the delicious sauce.
• Keep the heat low when cooking eggs to avoid tough whites and runny yolks.

Keywords: Turkish eggs, Menemen, one-pan egg dish, eggs with peppers, tomato and eggs, garlic yogurt sauce, easy Turkish breakfast