SLOW COOKER TURKISH BREAKFAST EGGS

Slow cooker Turkish breakfast eggs image

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

Provided by Good Food team

Time 6h15m

Number Of Ingredients 10

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Ingredients

1 tbsp olive oil
2 onions , finely sliced
1 red pepper , cored and finely sliced
1 small red chilli , finely sliced
8 cherry tomatoes
1 slice sourdough bread , cubed
4 eggs
2 tbsp skimmed milk
small bunch parsley , finely chopped
4 tbsp natural yogurt , to serve

Steps:

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 Facts : Calories 165 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.32 milligram of sodium