{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Soft Scrambled Eggs with Tomato and Green Pepper",
 "description": "A Turkish-style breakfast of eggs softly scrambled into tomatoes and green peppers cooked in olive oil, with whole-wheat toast, built so the saturated fat stays under 3 g a serving.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT30M",
 "recipeIngredient": [
  "4 tsp (18 g) olive oil",
  "1 small onion (70 g), finely diced",
  "2 medium green bell peppers (238 g), seeded and diced",
  "½ tsp garlic powder (1.55 g)",
  "1 tsp paprika (2.3 g)",
  "¼ tsp ground red (cayenne) pepper (0.45 g)",
  "1 can (14.5 oz / 411 g) no-salt-added diced tomatoes, with their juice",
  "⅛ tsp salt (0.75 g)",
  "¼ tsp black pepper (0.58 g)",
  "4 large eggs (200 g)",
  "4 large egg whites (132 g)",
  "2 tbsp (7.6 g) chopped fresh parsley",
  "4 slices (32 g each; 128 g) whole-wheat bread, toasted"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Set a 10-inch skillet on the stove at medium and warm the olive oil in it. Cook the onion and green peppers, stirring now and then, for 8 to 10 minutes, until the peppers are soft and the onion is clear."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, paprika, red pepper, salt and black pepper and cook 30 seconds. Add the tomatoes with their juice and simmer, stirring now and then, 8 to 10 minutes (our kitchen practice: the simmer runs a little longer at 5,300 ft), until a spoon dragged across the pan leaves a clear trail and no pool of juice is left."
  },
  {
   "@type": "HowToStep",
   "text": "While the tomatoes thicken, whisk the 4 eggs and 4 egg whites in a bowl until no streaks of white remain."
  },
  {
   "@type": "HowToStep",
   "text": "Take the skillet off the heat. Whisk 3 spoonfuls of the hot tomato mixture into the eggs, a spoonful at a time, so the eggs warm gently. Pour the eggs back over the vegetables."
  },
  {
   "@type": "HowToStep",
   "text": "Return the skillet to low heat and fold slowly with a spatula, scraping the bottom, for 2 to 4 minutes. The eggs are done when no liquid egg is left and they look soft and moist; they should reach 160 °F, the USDA mark for egg dishes. Take the pan off the heat while they still look slightly wet, since they keep cooking."
  },
  {
   "@type": "HowToStep",
   "text": "Scatter the parsley over the top, and serve at once with a slice of toast for each plate."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers in a shallow container within 2 hours (within 1 hour if it is above 90 °F), then refrigerate. Reheat to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "249 kcal",
  "proteinContent": "15.6 g",
  "carbohydrateContent": "23.1 g",
  "fatContent": "10.9 g",
  "saturatedFatContent": "2.5 g",
  "sugarContent": "6.7 g",
  "sodiumContent": "359 mg",
  "fiberContent": "5.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/menemen.jpg",
 "imageAlt": "Eggs softly scrambled into tomato and green pepper, parsley on top, with slices of whole-wheat toast, in a pan",
 "url": "https://asharedpalate.com/menemen"
}