Description
Turkish Egg Scramble is a hearty, colorful dish made with onions, peppers, tomatoes, and soft scrambled eggs. Seasoned with paprika and cumin, then garnished with parsley and optional feta, it’s a Mediterranean-inspired comfort meal that’s quick and versatile for any time of day.
Ingredients
4 large eggs
1 medium onion, finely chopped
2 medium tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Feta cheese, crumbled (optional)
Instructions
- Chop onion, tomatoes, and peppers.
- Heat olive oil in a skillet over medium heat. Sauté onion 3–4 minutes until soft.
- Add peppers and cook a few minutes until softened, then stir in tomatoes. Simmer 5 minutes until tomatoes release juices.
- Season with paprika, cumin, salt, and pepper. Cook for 2 minutes more.
- Whisk eggs in a bowl until smooth.
- Reduce heat to low, pour eggs over vegetables, and gently stir with a spatula.
- Cook 4–5 minutes, stirring occasionally, until eggs are just set but still creamy.
- If using feta, sprinkle it on during the last minute of cooking.
- Remove from heat, garnish with parsley, and serve warm with bread or pita.
Notes
Add zucchini, spinach, or mushrooms for extra vegetables.
Make it spicier with chili flakes or fresh hot peppers.
Mix in a splash of milk or cream for creamier eggs.
Olives or avocado make great toppings.
Cook low and slow to keep eggs soft and prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 5g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 185mg
