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
Prep:15 mins
Serves 4
1 tbsp olive oil2 onions, finely sliced1 red pepper, cored and finely sliced1 small red chilli, finely sliced8 cherry tomatoes1 slice sourdough bread, cubed4 eggs2 tbsp skimmed milksmall bunch parsley, finely chopped4 tbsp natural yogurt, to serve
STEP 1Oil 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.STEP 2Whisk 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.
