❈ Turkish Scrambled Eggs ❈

❈ Turkish Scrambled Eggs ❈
AuthorArtem OlivaCategoryDifficultyBeginner

This smooth and creamy dish features scrambled eggs cooked with crushed tomatoes and
melted feta. It’s a satisfying and flavorful dish that can be eaten for breakfast or lunch.

Yields1 Serving
Prep Time2 minsCook Time13 minsTotal Time15 mins
18 Minutes

 1 tbsp Finely Chopped Onion
 ¼ tsp Fine Sea Salt
 1 Medium Tomato (any variety), Chopped
 2 Eggs
 1 oz Crumbled Feta
 ½ tsp Dried Oregano
 1 tsp Chopped Fresh Mint
 1 pinch Freshly Ground Black Pepper for serving

1

Heat the olive oil in a small pan placed over medium heat. When the oil
begins to shimmer, add the onions along with 1⁄8 teaspoon sea salt.
Sauté for about 3 minutes or until the onions are soft.

2

Add the tomatoes, stir, then reduce the heat to low and simmer for
8 minutes or until the mixture thickens.

3

While the tomatoes are cooking, beat the eggs in a small bowl.

4

When the tomatoes have thickened, pour the eggs into the pan and
increase the heat to medium. Continue cooking, using a spatula to stir
the eggs and tomatoes continuously, for 2–3 minutes or until the eggs are
set. Remove the pan from the heat.

5

Add the feta, oregano, and mint, and stir to combine.

6

Transfer to a plate. Top with a pinch of black pepper and the remaining
1⁄8 teaspoon sea salt. Serve promptly.

Nutrition Facts

Serving Size 1 Cup

Servings 1


Amount Per Serving
Calories 316
% Daily Value *
Total Fat 24g37%
Saturated Fat 8g40%
Total Carbohydrate 8g3%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 
 
 
 

Ingredients

 1 tbsp Finely Chopped Onion
 ¼ tsp Fine Sea Salt
 1 Medium Tomato (any variety), Chopped
 2 Eggs
 1 oz Crumbled Feta
 ½ tsp Dried Oregano
 1 tsp Chopped Fresh Mint
 1 pinch Freshly Ground Black Pepper for serving

Directions

1

Heat the olive oil in a small pan placed over medium heat. When the oil
begins to shimmer, add the onions along with 1⁄8 teaspoon sea salt.
Sauté for about 3 minutes or until the onions are soft.

2

Add the tomatoes, stir, then reduce the heat to low and simmer for
8 minutes or until the mixture thickens.

3

While the tomatoes are cooking, beat the eggs in a small bowl.

4

When the tomatoes have thickened, pour the eggs into the pan and
increase the heat to medium. Continue cooking, using a spatula to stir
the eggs and tomatoes continuously, for 2–3 minutes or until the eggs are
set. Remove the pan from the heat.

5

Add the feta, oregano, and mint, and stir to combine.

6

Transfer to a plate. Top with a pinch of black pepper and the remaining
1⁄8 teaspoon sea salt. Serve promptly.

❈ Turkish Scrambled Eggs ❈