Name: Turkish-Spiced Bell Peppers with Garlic Yogurt, Eggs, Chili Oil & Pita
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 eggs; 1 small pkg fresh mint; 3 lemons; 2 ¼ cups plain Greek yogurt; 6 red bell peppers; 3 medium red onions; 6 whole grain pitas; 3 yellow bell peppers; crushed red pepper; extra virgin olive oil; garlic powder; salt; smoked paprika

Turkish-Spiced Bell Peppers with Garlic Yogurt, Eggs, Chili Oil & PitaTurkish-Spiced Bell Peppers with Garlic Yogurt, Eggs, Chili Oil & Pita — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

12 eggs

1 small pkg fresh mint

3 lemons

2 ¼ cups plain Greek yogurt

6 red bell peppers

3 medium red onions

6 whole grain pitas

3 yellow bell peppers

crushed red pepper

extra virgin olive oil

garlic powder

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two large baking sheet pans.

Peel, halve, and slice onions crosswise into ¼-inch thick half-moons. Add to the baking sheets with the peppers. Drizzle veggies with oil and season with salt; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are browned and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium heat.

When the skillet is hot, add oil and swirl to coat the bottom. Add spices and cook, stirring frequently, until fragrant, about 30 seconds. Carefully transfer hot oil to a small bowl and set aside. (Reserve skillet for later use.)

Zest and juice half of the lemons into a medium bowl. (Reserve remaining lemons for later use.)

Add yogurt, garlic powder, and salt to the bowl with the lemon. Whisk to combine the garlicky yogurt and set aside.

Wipe the skillet clean with paper towels and return to medium-high heat.

Once the skillet is hot, add more oil and swirl to coat the bottom. Working in batches, gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt.

Meanwhile, pick mint leaves off the stems; discard stems and roughly chop the leaves.

Add mint to the baking sheets with the roasted veggies, then squeeze reserved lemons over top and stir to combine.

Toast pita breads (if desired), then cut into wedges.

Divide garlicky yogurt between plates or bowls. Top with roasted veggies and eggs, then drizzle with chili oil. Serve with pita on the side and enjoy!

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