Name: Turkish Roasted Tomato Breakfast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 6 piece large tomatoes; 4 piece eggs; 150 g white cheese; 3 tbsp olive oil; 1 piece onion; 1 piece red bell pepper; 1 bunch fresh parsley; 1/2 bunch fresh dill; 2 clove garlic; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika

This traditional Turkish breakfast dish transforms simple tomatoes into a satisfying morning meal that's popular across Turkey's breakfast tables. The combination of roasted vegetables and baked eggs creates a Mediterranean-style dish that's both nutritious and filling. The tomatoes become incredibly sweet and concentrated as they roast, creating a natural sauce that pairs beautifully with the runny egg yolks. The cheese melts into creamy pockets while fresh herbs add brightness and aroma. Each bite delivers layers of flavor - from the caramelized tomato edges to the rich, creamy centers. This dish fills your kitchen with the most amazing aromas of roasted vegetables and herbs. The textures are wonderfully varied - tender roasted tomatoes, silky egg whites, and golden runny yolks that create a natural sauce when broken. It's substantial enough to keep you satisfied for hours, yet light enough that you won't feel heavy. Serve this directly from the oven while the cheese is still bubbling and the eggs are perfectly set but creamy. It's ideal for weekend brunches, lazy holiday mornings, or when you want to impress guests with minimal effort. Pair it with fresh Turkish bread, olives, and tea for an authentic Turkish breakfast experience.

Ingredients

Instructions

Prepare vegetables

Preheat oven to 200°C. Cut tomatoes into thick 1cm slices and dice the onion and bell pepper into 1cm pieces. Mince the garlic finely and chop parsley and dill roughly. The vegetables should be uniform in size for even cooking. Do not cut tomatoes too thin or they will become mushy.
Sauté aromatics

Heat 2 tbsp olive oil in an oven-safe skillet over medium heat for 1 minute. Add onion and bell pepper, cook for 5-6 minutes until softened and lightly golden. Add garlic and cook for 1 more minute until fragrant. Do not let garlic burn or it will taste bitter.
Add tomatoes

Arrange tomato slices over the sautéed vegetables in a single layer. Drizzle with remaining olive oil and season with salt, pepper, and paprika. Cook over medium heat for 3-4 minutes until tomatoes start to release their juices. Do not move tomatoes around once placed.
Add cheese and herbs

Crumble white cheese evenly over the tomatoes and sprinkle with half the chopped herbs. Transfer the skillet to preheated oven and bake for 8-10 minutes until cheese starts to melt and tomatoes are tender. Do not overbake or cheese will become rubbery.
Crack eggs

Remove skillet from oven and carefully crack eggs into small wells between the tomatoes. Return to oven and bake for 6-8 minutes until egg whites are set but yolks are still runny. The whites should be completely opaque. Do not overcook or yolks will become hard.
Finish and serve

Remove from oven when eggs are just set. Sprinkle with remaining fresh herbs and let rest for 2-3 minutes to cool slightly. The dish should be bubbling around the edges and herbs should look bright green. Do not let it sit too long or eggs will continue cooking.

Tips

🔪

Cooking Tips

Use an oven-safe cast iron or ceramic skillet to ensure even heat distribution and better presentation when serving directly from the pan.

🔄

Alternatives

Replace white cheese with feta cheese for a tangier flavor, or use goat cheese for a creamier texture that melts beautifully.

🍽

Serving & Storage

Serve immediately with warm Turkish bread, olives, and cucumber slices. Leftovers can be refrigerated for 2 days and reheated gently in the oven.

Turkish Roasted Tomato Breakfast

Recipe Details

Nutrition per Serving

Ingredients

Instructions

Prepare vegetables

Sauté aromatics

Add tomatoes

Add cheese and herbs

Crack eggs

Finish and serve