Recipe: Turkish scrambled eggs with feta

‘If you like shakshuka or huevos rancheros, this Turkish dish with soft scrambled eggs will become one of your new favourite dishes’, writes Melissa Hemsley in her new cookbook Eat Happy. We think it’s well worth trying.

Melissa: ‘Try to find Aleppo chilli flakes – called pul biber in Turkey – for an authentic flavour. Serve with warm toast, heated chickpea wraps or buckwheat naan, and a handful of parsley leaves.’

How to make Turkish scrambled eggs with feta

1. Melt the butter in a wide frying pan, add the onion, pepper, parsley stalks, garlic and chilli flakes, and gently sauté everything for 5 minutes over a medium heat. Stir occasionally.

2. Add the tomatoes to the pan, turn up the heat and fry everything for 5 minutes.

3. Turn the heat down and push all the cooked vegetables to one side. Crack the eggs into the empty space in the pan and mix the yolks and whites with a wooden spoon for about 20 seconds. Add a little salt and pepper. Very gently stir the vegetables through the egg mixture for 1 minute, until the egg is just cooked but still soft and slightly runny. Remove the pan from the heat (remember that the eggs will continue cooking in the hot pan).

4. Season the scrambled eggs to taste with parsley and feta, drizzle with olive oil and a few extra chilli flakes, and serve immediately.

Title: Eat Happy, 30-minute Feelgood Food
Author: Melissa Hemsley
Publisher: Fontaine Uitgevers 
Price: €29,95

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