This Aydın dish folds fresh cowpeas into roasted tomato for a juicy, bright Aegean summer plate.
12 min prep 16 min cook 6 min rest
Keeps the screen on · step-by-step guide · built-in timer
Grate the tomatoes, crush the garlic, and trim the black-eyed peas.
Turn the garlic in olive oil for 1 minute, until fragrant.
Add the tomatoes to the pan and cook for 5 minutes, until their liquid slightly reduces.
Add the black-eyed peas to the sauce and adjust the salt.
Cook the dish over low heat for 12 minutes.
After removing from the heat, let it rest for 6 minutes so the tomato sauce soaks into the black-eyed peas.
💡 Tip: Leaving the tomatoes slightly firm gives the sogurtme a fresh, juicy structure.
🍽️ Serving suggestion: Drizzle olive oil over the top and serve the sogurtme warm on a meze plate.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~118
kcal calories
4
g protein
13
g carbs
5
g fat
4g
Sugar
1.8g
Fiber
298.6mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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