Turkish One-Pan Eggs & Peppers Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
