Turkish · Brunch
Baked Eggs with Peppers and Cheese
Two eggs baked in a skillet with sautéed red and green bell peppers, onion, garlic and tomato, finished with crumbled feta and a scatter of chili flakes. Rooted in Turkish menemen-style egg cookery, served warm with crusty bread for scooping the runny yolk and soft peppers.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
382Calories
20.8gProtein
27.5gFat
14.9gCarbs
7.8gSugar
3.6gFiber
868mgSodium
450mgChol
9.2gSat Fat
710mgPotassium
220mgCalcium
2.8mgIron
1.1mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
weekend-brunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Slice the red and green bell peppers, onion into thin slices; mince the garlic and dice the tomato; preheat oven to 400°F (200°C).
2
Saute
Heat olive oil in a small oven-safe skillet over medium heat; cook peppers and onion 6-7 minutes, stirring occasionally, until softened and lightly golden.
3
Build
Add garlic and cook 30 seconds until fragrant, then stir in tomato and cook 3 minutes until it softens. Season with salt and pepper, make two wells, and crack the eggs into them.
4
Bake
Scatter feta over the top and bake at 400°F (200°C) for 6-8 minutes until egg whites set fully and opaque but yolks still jiggle.
5
Plate
Sprinkle chili flakes and parsley over the skillet and serve immediately straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup150g red bell pepper
- 2/3 cup100g green bell pepper
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 1 cup180g tomato
- 2 tbsp28g olive oil
- 2.2 oz60g feta cheese, crumbled
- 1/2 tsp1/2 tsp chili flakes
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tbsp8g parsley
