Description
Turkish-Style Eggs and Tomatoes is a vibrant and hearty dish featuring perfectly fried eggs nestled on a bed of fresh, juicy tomatoes, all served with creamy Greek yogurt and garnished with fresh herbs. Perfect for breakfast or brunch!
Ingredients
Scale
2 really fresh free range eggs
3–4 heaped dessert spoons of full fat Greek yoghurt
Large handful of ripe baby tomatoes
halved
Extra virgin olive oil for frying
Pinch of dried chilli flakes
Sea salt to taste
Fresh herbs – I used mint – to garish
1–2 slices of sourdough bread
Clove of garlic (optional)
Instructions
- Heat a splash of extra virgin olive oil in a pan over medium heat.
- Add the halved baby tomatoes and a pinch of sea salt; sauté until they soften and release their juices, about 5-7 minutes.
- If using, add the clove of garlic, crushed, and cook for another minute.
- Carefully crack the eggs over the tomatoes and cover the pan; cook until the whites are set and yolks are just slightly runny, about 4-5 minutes.
- While the eggs are cooking, place the Greek yoghurt in a bowl and stir until smooth; season with salt to taste.
- To serve, spread a generous dollop of the yogurt on a plate, top with the tomato and egg mixture, and sprinkle with dried chilli flakes and fresh herbs.
- Toast the sourdough bread and serve it on the side for dipping.
Notes
Fresh ingredients are key for the best flavor. Feel free to experiment with other herbs like parsley or dill.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3
Keywords: Turkish-Style Eggs and Tomatoes, eggs, tomatoes, Greek yogurt, breakfast, brunch, easy recipe