Slow cooker Turkish breakfast eggs
Serves 4
Easy
Prep:
Cook: -
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
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- 1 tbsp olive oil
- 2 onionsfinely sliced
- 1 red peppercored and finely sliced
- 1 small red chillifinely sliced
- 8 cherry tomatoes
- 1 slice sourdough breadcubed
- 4 eggs
- 2 tbsp skimmed milk
- small bunch parsleyfinely chopped
- 4 tbsp natural yogurtto serve
Nutrition: Per serving
- kcal165low
- fat8g
- saturates2g
- carbs13g
- sugars7g
- fibre3g
- protein9g
- salt0.32g
Method
step 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.
step 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.
