How To Make Slow Cooker Turkish Breakfast Eggs
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 8 eggs
- 1 onion, finely diced
- 1 bell pepper, finely diced
- 2 tomatoes, chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
Instructions
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In a slow cooker, add the diced onions, bell pepper, tomatoes, and parsley.
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In a bowl, whisk together the eggs, salt, black pepper, paprika, cumin, and red pepper flakes.
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Pour the egg mixture over the vegetables in the slow cooker and gently stir to combine.
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Cook on low heat for 2 hours or until the eggs are fully cooked.
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Sprinkle the crumbled feta cheese on top and cook for an additional 5 minutes.
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Drizzle with olive oil before serving. Enjoy!
Nutrition
- Calories : 196kcal
- Total Fat : 13g
- Saturated Fat : 4g
- Cholesterol : 372mg
- Sodium : 445mg
- Total Carbohydrates : 7g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 14g
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