Eggs with tomato, red onion, chilli & parsley

Eggs with tomato, red onion, chilli & parsley

Yumurta salatası

By
From
Turkish Fire
Serves
1-2
Photographer
Alicia Taylor

I make this dish when I feel like something a little fresh to go with my eggs. It’s good in the morning, or the afternoon; you make up your own mind …

This recipe can serve one person or two. Just vary the egg quantity accordingly, but keep the quantity of the other ingredients the same.

Ingredients

Quantity Ingredient
1 tomato, diced
1 tablespoon finely diced red onion
1 tablespoon finely chopped flat-leaf parsley
1 long green chilli, finely chopped
2 free-range eggs per person
40g butter
crusty bread, to serve

Method

  1. In a small bowl, mix together the tomato, onion, parsley, chilli and some sea salt and freshly ground black pepper.
  2. In another bowl, whisk the eggs with a pinch of sea salt.
  3. Melt the butter in a frying pan over a high heat. Pour the eggs into the pan. Gently move the eggs around the pan with a wooden spoon, to make smooth chunks of egg, being careful not to overcook them.
  4. When the eggs are cooked to your liking, spoon them onto a serving plate. Top with the tomato salad and serve warm, with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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