Turkish · Brunch
Scrambled Eggs with Tomato and Pepper (Keto)
Turkish-style scrambled eggs cooked with sautéed onion, green pepper, and tomato, finished with butter, chili flakes, and crumbled feta. Bread and starchy sides are skipped in favour of extra vegetables and fat, keeping the dish moist, tangy, and rich while staying carb-light and satisfying for a savoury morning or midday plate.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
490Calories
35.1gProtein
37.4gFat
11.2gCarbs
6.2gSugar
2.6gFiber
1107mgSodium
616mgChol
19.8gSat Fat
620mgPotassium
280mgCalcium
3.2mgIron
2mcgVitamin B12
55mgVitamin C
vegetarian
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Slice the onion and green pepper thinly, dice the tomato, crack the eggs into a bowl, and whisk briefly until just combined.
2
Sweat
Melt half the butter in a nonstick skillet over medium heat. Sweat the onion and pepper for 4 to 5 minutes until softened and translucent.
3
Sauté
Add the tomato and chili flakes to the skillet and sauté over medium heat for 3 to 4 minutes, stirring, until the tomato breaks down into a loose sauce.
4
Scramble
Lower heat to medium-low, add remaining butter, pour in the eggs, and stir gently for 2 to 3 minutes until just set but still glossy and soft.
5
Plate
Slide the eggs onto a plate, scatter feta and parsley over the top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 4 tbsp56g butter
- 11 small onion (120g)
- 11 small green bell pepper (50g)
- 11 medium tomato (120g)
- 1/2 tsp1/2 tsp chili flakes (pul biber or red pepper flakes)
- 1/2 tsp1/2 tsp salt
- 2 oz56g feta
- 2 tsp2 tsp fresh parsley
