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    Turkish scrambled egg and tomatoes

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    Turkish scrambled egg and tomatoes

    Serves: 4


    1 red pepper

    4 salad onions

    1 large vine-ripened tomato

    ½ tsp cayenne pepper

    8 eggs

    Flat leaf parsley

    50g feta cheese

    Wholemeal wraps or tortillas


    1. Spray a large saucepan with extra virgin olive oil spray, deseed and chop 1 red pepper, add to the pan and stir-fry for 3-4 minutes. Trim and slice 4 salad onions, and dice 1 large vine-ripened tomato. Add both to the pan with 1⁄2 tsp cayenne pepper and cook for
 1-2 minutes until the tomato is softened and pulpy.
    2. Beat 8 eggs together with lots of finely chopped flat leaf parsley, pour into the pan and stir over a medium heat for 1-2 minutes or until the egg has just set.
    3. Divide among plates, crumble over 50g feta and serve with torn toasted wholemeal wraps or tortillas. 

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