Turkish omlette

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the tomatoes in half and grate them; discard the skins.

Step 2



Step 3

Cut the peppers in half, remove and discard the stems, seeds and pith, then cut the flesh into thin slices (if your peppers are very slender, you can just slice them, seeds and all).

Step 4

Trim the spring onions and cut both white and green parts into chunky slices (or peel and finely dice the yellow or red onion).

Step 5

Put the oil in a medium frying pan on a medium-low heat, then saute the peppers, along with a good pinch of salt, and the yellow/red onion, if using, for about five minutes, until soft.

Step 6

Stir in the butter, spring onions, if using, pul biber and oregano, if using, fry, stirring, for a couple of minutes more, then add the tomatoes, plus a pinch of sugar, if you think they’ll need it.

Step 7

Simmer gently until the colour of the tomatoes darkens and some, but not all of the liquid has evaporated.

Step 8

Meanwhile, crack and beat the eggs, unless you’d prefer to keep the two parts separate, in which case crack them whole into the pan and stir them only a little to break the yolks without scrambling them.

Step 9

Stir (or crack) in the eggs and cook, stirring, until the mixture has firmed up slightly, but not entirely. Top with herbs, if using, and serve with fluffy bread.