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.