Turkish Eggs (MC)
Ingredients
- 1 tsp olive oil
- ½ onion, finely deiced
- ½ red pepper, diced
- 1 tomato, diced
- ½ tsp garlic powder
- ¼ tsp oregano
- Salt and black pepper, for seasoning
- ½ courgette, sliced
- 2 eggs, beaten
- 1 slice sourdough bread (or any bread)
- Handful of mixed salad leaves
- ¼ large or ½ small avocado, sliced
- 1 spring onion, chopped
Instructions
Preheat the airfryer to 180°C.
Heat ½ tsp of olive oil in a frying pan over a medium heat. Add the onion, red pepper and tomato and sauté for 4–5 minutes until softened.
Season with the garlic powder, oregano, salt and black pepper. Stir well and cook for a further minute.
Toss the courgette in the remaining oil and roast in the airfryer for 8-10 minutes, or until cooked through and golden.
Crack the eggs into a small bowl and beat lightly with a fork.
Lower the heat under the frying pan slightly, move the vegetables to one side of the pan and pour the eggs into the empty space.
Allow them to cook gently for a minute, then begin to stir and combine the eggs with the vegetables.
Toast the bread to your liking.
Taste the eggs and adjust the seasoning if needed.
To serve, add the eggs, salad leaves, courgettes and avocado to a bowl. Sprinkle the spring onion over the eggs and serve the toast on the side.