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Slow cooker Turkish breakfast eggs

Spice up your baked eggs and get two of your five-a-day with this Turkish-style breakfast or brunch dish. It's low-calorie, too, and high in vitamin C

  • Prep: 15 mins
    Cook: 6 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 165
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 7
  • Protein 9
  • Fat 8
  • Fibre 3
  • Salt 0.32

Nutrition per serving

  • Calories 165
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 7
  • Protein 9
  • Fat 8
  • Fibre 3
  • Salt 0.32

Ingredients

  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • 1 red pepper, cored and finely sliced
  • 1 small red chilli, finely sliced
  • 8 cherry tomatoes
  • 1 slice sourdough bread, cubed
  • 4 eggs
  • 2 tbsp skimmed milk
  • small bunch parsley, finely chopped
  • 4 tbsp natural yogurt, to serve

Method

  1. Oil the inside of a small slow cooker and heat if necessary. Heat the remaining oil in a heavy-based frying pan. Stir in the onions, pepper and chilli. Cook until they begin to soften. Tip into the slow cooker and add the cherry tomatoes and bread and stir everything. Season.

  2. Whisk the eggs with the milk and parsley and pour this over the top, making sure all the other ingredients are covered. Cook for 5-6 hours. Serve with the yogurt.

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