Turkish Eggbowl

Turkish Eggbowl

Enjoy our vegetarian recipe Turkish Eggbowl by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories1665 kJ (398 kcal)
Protein21 g
Fat17 g
Carbohydrates37 g
Fiber9 g

Utensils:

cutting board, chef's knife, spatula, non-stick frying pan

Recipe instructions:

1

Dice the pepper, finely chop the onion, and quarter the tomatoes.

  • ½ Bell pepper, red (~ 2.6 oz)
    ½ Bell pepper, red (~ 2.6 oz)
  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 2.5 oz Cherry tomatoes
    2.5 oz Cherry tomatoes
2

Heat the olive oil in a non stick frying pan. Add the onion and peppers into the pan and fry until the onions turn translucent.

  • 1 tsp Olive oil
    1 tsp Olive oil
3

Add the tomatoes, paprika, chili, salt and pepper into the pan and fry for approx. 1-2 minutes.

  • ½ tsp Sweet paprika, ground
    ½ tsp Sweet paprika, ground
  • ½ tsp Crushed pepper
    ½ tsp Crushed pepper
  • Salt
    Salt
  • Black pepper
    Black pepper
4

Turn the heat to medium, add the eggs into the pan fry for approx. 3-5 minutes until the eggs start to set.

  • 2 Eggs (~ 3.9 oz)
    2 Eggs (~ 3.9 oz)
5

Finely chop the parsley. Serve the eggs with the roll and top with parsley.

  • 1 twig of Parsley, fresh or frozen (~ ½ tsp)
    1 twig of Parsley, fresh or frozen (~ ½ tsp)
  • 1 Whole wheat roll (~ 2.1 oz)
    1 Whole wheat roll (~ 2.1 oz)
6

Enjoy your meal!