Slow cooker Turkish breakfast eggs

Name: Slow cooker Turkish breakfast eggs
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 onions; 1 red pepper; 1 small red chilli; 8 cherry tomatoes; 1 slice sourdough bread; 4 eggs; 2 tbsp skimmed milk; small bunch parsley; 4 tbsp natural yogurt

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 min

Cook

360 min

Total

375 min

Servings

Method

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.

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.

Nutrition

kcal165 kcal

Protein9 g

Fat8 g

Carbs13 g

Micronutrients

Fiber3 g

Sugars7 g

Saturates2 g

Salt0.32 g

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 min

Cook

360 min

Total

375 min

Servings

Method

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.

Nutrition

kcal165 kcal

Protein9 g

Fat8 g

Carbs13 g

Micronutrients

Fiber3 g

Sugars7 g

Saturates2 g

Salt0.32 g

Slow cooker Turkish breakfast eggs

Method

Nutrition

Categories

Slow cooker Turkish breakfast eggs

Method

Nutrition

Categories