Skillet Eggs with Tomato, Green Pepper and Chilli Flakes
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
A Turkish-style breakfast of sweet green pepper, onion and tomato cooked down with chilli flakes and oregano, then folded with eggs until softly curded and fully set. Serve straight from the pan with crusty bread.
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Method
- 1
Sweat the vegetables. Warm the oil in the frying pan over medium-low heat. Add the onion, green peppers, chilli flakes, oregano and a pinch of the salt, cover and cook for 10 minutes, stirring once, until soft. The lid traps steam so the vegetables soften and turn sweet without browning, and the warm oil draws out the colour and flavour of the chilli.
- 2
Cook down the tomatoes. Add the tomatoes with the rest of the salt and the pepper, then raise the heat to medium. Cook uncovered for 6-8 minutes, stirring, until the tomatoes have collapsed and most of their liquid has evaporated. Reducing the juices now concentrates the flavour and stops the eggs being swamped in watery sauce.
- 3
Fold in the eggs. Lower the heat to medium-low and pour in the eggs. Leave them for 20 seconds, then stir gently and slowly, folding the vegetables through, for 3-4 minutes. Stop once the eggs have formed soft curds and no liquid egg remains (71 °C); gentle heat keeps the curds tender instead of tight and dry.
- 4
Serve from the pan. Scatter the parsley over the top and bring the pan to the table. Serve with the crusty bread for scooping up the eggs and juices.
Storage
Best served fresh. Refrigerate leftovers within 1 hour, use within 1 day and reheat until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 25 cm non-stick or cast-iron frying pan with a lid
- medium bowl
- fork
- heatproof spatula
- chopping board and knife
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 374 kcal |
| Protein | 16.5 g |
| Carbohydrate | 35.7 g |
| of which sugars | 7.5 g |
| of which free sugars | 2.3 g |
| Fat | 18.9 g |
| of which saturates | 4.1 g |
| Fibre | 3.9 g |
| Salt | 1.77 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
