These Niğde-style eggs bring roasted peppers and tomatoes together in a warm skillet breakfast.
10 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the red peppers and chop them.
Cook the peppers and tomatoes in the butter for 5 minutes.
Crack in the eggs, add the salt, and cook for 4 minutes.
Serve the sogurmeli eggs hot with bread.
Ekmekle sıcak servis edin.
💡 Tip: Letting the vegetables lose a little moisture first keeps the pan from turning watery when the eggs go in.
🍽️ Serving suggestion: Serve right away with warm bread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~182
kcal calories
10
g protein
7
g carbs
11
g fat
6.2g
Sugar
2.9g
Fiber
533.3mg
Sodium
5.6g
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.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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