One-pan eggs with tomatoes, peppers & yogurt

Name: One-pan eggs with tomatoes, peppers & yogurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
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

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.144 ratingsRate

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Serve this sharing dish for brunch, lunch or dinner, with plenty of warm pitta bread for scooping up the delicious sauce. It's inspired by the flavours of Turkish menemen

Gluten-free

Healthy

High-protein

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: 222

kcal222
fat15g
saturates4g

low
carbs12g
sugars9g
fibre3g
protein12g

high
salt0.39g

low

Method

step 1

Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the can of tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
step 2

Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
step 3

Beat the yogurt with the garlic and season. Sprinkle the dish with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Recipe from Good Food magazine, May 2011

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A star rating of 4.5 out of 5.144 ratings

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