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
- Tomatoes: Use ripe, sweet baby tomatoes for the best flavor. Cherry or grape tomatoes work well.
- Eggs: Cook for less time for runny yolks or longer for firmer yolks.
- Yogurt: Room-temperature Greek yogurt provides a creamy contrast to the warm tomatoes and eggs.
- Adjust the spice: Reduce the chili flakes for a milder dish or add more if you enjoy extra heat.
- Optional garlic: Rub the garlic over toasted sourdough for an additional layer of flavor.
- Variations: Add sliced bell peppers, crumbled feta, or fresh parsley. These are optional additions and are not included in the original ingredient list.
- Storage: Refrigerate leftovers in an airtight container for up to 2–3 days. Reheat gently, although freshly cooked eggs offer the best texture.
- Meal prep: Prepare the tomato base ahead of time and refrigerate it separately. Reheat the tomatoes and add fresh eggs just before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Turkish-Inspired, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 190 mg
Keywords: Turkish-Style Eggs and Tomatoes, eggs, tomatoes, Greek yogurt, breakfast, brunch, easy recipe