Slow cooker Turkish breakfast eggs

• olive oil↗1 tbsp tbsp
• onions↗2

  finely sliced

• red pepper↗1

  cored and finely sliced

• small red chilli↗1

  finely sliced

• cherry tomatoes↗8
• slice sourdough bread↗1

  cubed

• eggs↗4
• skimmed milk↗2 tbsp tbsp
• parsley↗small bunch

  finely chopped

• natural yogurt↗4 tbsp tbsp

  to serve

Step-by-step instructions

1. 1

   Oil the inside of a small slow cooker and heat if necessary. Heat the remaining oil in a heavy-based frying pan. Stir in the onions, pepper and chilli. Cook until they begin to soften. Tip into the slow cooker and add the cherry tomatoes and bread and stir everything. Season.

2. 2

   Whisk the eggs with the milk and parsley and pour this over the top, making sure all the other ingredients are covered. Cook for 5-6 hours. Serve with the yogurt.