Eggs with peas and tomatoes, flavored with cumin and chili flakes
Some days call for easy but still delicious suppers. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only simple but also wholesome and gluten-free. Flavored with cumin and red pepper flakes, all you need is some crusty or flat bread to tuck in to this light and delicious meal.
Recipe type: Turkish style eggs with peas and spices - Easy Suppers
Cuisine: Turkish
Serves: 2
  • 250 gr/ 9 oz. fresh or frozen peas
  • 3 spring (green) onions, finely chopped
  • 1-2 small garlic cloves, finely chopped
  • 1 medium tomato, finely chopped
  • 4 medium free range eggs
  • 45 ml / 3 tbsp. olive oil
  • 5 ml / 1 tsp. ground cumin
  • 5 ml / 1 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Flat breads or crusty bread to serve
  1. If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
  2. Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
  3. Add the cooked peas to the pan and combine all the vegetables well.
  4. Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
  5. Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
  6. Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.
Recipe by Ozlem's Turkish Table at