Yalla Market
Vegetarian Arabic Scrambled Eggs with Tomatoes and Peppers Recipe
Arabic
⏱ 25 mins
Easy
2-3 servings
My dear friend, I'm so glad you asked for a vegetarian version of our delicious Arabic Scrambled Eggs with Tomatoes and Peppers! The wonderful news is, this recipe is already a fantastic vegetarian dish, packed with fresh vegetables and protein from the eggs. It's a healthy and hearty meal that truly celebrates the vibrant flavors of the Mediterranean and Middle East. Let's whip it up again, focusing on all that plant-based goodness! For a serving, you're looking at approximately 280 calories, 14g protein, 22g carbs, and 18g fat.
Ingredients
- 2 tbsp Biryağ Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
- 1 medium onion, chopped Buy: Onion Powder · ₺55.99
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced Buy: Garlic Marinated Chicken · ₺149.99
- 2 medium tomatoes, diced Buy: Tat Tomato Paste Large · ₺88.99
- 1/2 tsp salt (or to taste) Buy: Salt · ₺29.99
- 1/4 tsp black pepper Buy: Ground Black Pepper · ₺89.99
- 1/2 tsp ground cumin Buy: Ground Cumin · ₺61.99
- 1/4 tsp paprika
- 4 large eggs
- 2 tbsp fresh parsley, chopped
- White Arabic Bread, for serving Buy: White Arabic Bread · ₺29.99
Preparation
- Heat the Biryağ Sunflower Oil in a large non-stick skillet over medium heat.
- Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a lovely sauce.
- Season the tomato mixture with salt, black pepper, ground cumin, and paprika. Stir well to combine.
- Crack the eggs directly into the tomato sauce, spacing them out, or lightly scramble them in a separate bowl and then pour them over the sauce.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your preference (runny or firm). If scrambling, stir gently until cooked through.
- Garnish generously with fresh chopped parsley.
- Serve immediately, straight from the skillet, with warm White Arabic Bread for dipping. Enjoy this wholesome, naturally vegetarian delight!
Pro Tips
- For an extra kick, add a pinch of red pepper flakes with the spices.
- Feel free to add other vegetables like spinach or zucchini during the tomato cooking phase for more nutrition.
- Don't overcook the eggs if you prefer a slightly runny yolk – keep an eye on them!