A Turkish breakfast dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Tomatoes and bell peppers are on the EWG Dirty Dozen, making them important to buy organic, as they often have high pesticide residues.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 green bell peppers, sliced
• 4 ripe tomatoes, diced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• to taste sea salt
• to taste black pepper
• 4 large eggs, beaten
• 2 tbsp fresh parsley, chopped

Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the green peppers and cook until they start to soften.
4. Add the tomatoes, cumin, paprika, salt, and pepper, and cook until most of the liquid has evaporated, about 5-7 minutes.
5. Create small wells in the mixture and pour the beaten eggs into them.
6. Gently stir the eggs, combining them with the tomato mixture until they are just set.
7. Remove from heat and sprinkle with fresh parsley before serving.

Notes

• Serve with crusty bread if gluten-intolerance is not a concern.
• For a spicier dish, add a chopped green chili with the peppers.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Turkish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.