Kıymalı yumurta (Turkish eggs with spiced beef and peppers)
20 min · 50 g protein · 471 cals / serving
A one-pan Turkish favourite: lean beef cooked down with onion, green peppers, tomato and warm chilli flakes, then eggs set right in the sauce with runny yolks. Spoon it up with a dollop of cool yoghurt and plenty of parsley.
Ingredients
- 1 tsp olive oil
- 1 small onion, diced
- 2 medium bell peppers, green, or 3 long Turkish peppers, diced
- 1/2 lb ground beef (95% lean)
- 1 tbsp tomato paste
- 2 medium tomatoes, grated (or 3/4 cup canned grated or diced tomatoes)
- 1 tsp paprika
- 1/2 tsp red pepper flakes, Aleppo or pul biber if you have it
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 4 large eggs
To serve
- 2 tbsp fresh parsley, chopped
- 2/3 cup nonfat Greek yogurt
Steps
- Heat the oil in a 10 inch skillet with a lid over medium-high heat. Add the onion and pepper and cook 3 minutes, then add the beef and cook, breaking it up, 4–5 minutes, until browned. Grate the tomatoes on a box grater while the beef browns.
- Stir in the tomato paste for 30 seconds, then the tomato, paprika, chilli flakes, cumin, thyme, salt, pepper and water. Simmer 3 minutes, until it is saucy but not wet.
- Make four wells in the mince and crack an egg into each. Cover and cook over medium-low heat 4–6 minutes, until the whites are set and the yolks still soft (longer if you like them firm).
- Scatter with parsley and serve straight from the pan with the yoghurt alongside.
Good to know
Lamb or beef?
Both are traditional, and a beef-lamb mix is common in Turkey. Lean beef keeps it lighter; ground lamb is richer and lands at about 56 instead of 68.
What do I eat it with?
In Turkey it comes with bread for scooping. For a lower-carb plate, add sliced cucumber, tomatoes and a few olives, the way a Turkish breakfast table is laid.
Alternative
Per
- Calories
- 100
- Protein
- (44%)
- 10 g
- Fat
- (41%)
- 4 g
- Carbohydrates
- (16%)
- 4 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 173 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 942 kcal goes into the pot and 1175 g of ingredients comes out as about 945 g of food: 100 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.