Name: Turkish Baked Eggs with Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 piece large tomatoes; 4 piece large eggs; 1 piece medium onion; 3 clove garlic cloves; 3 tbsp olive oil; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp paprika; 30 g fresh parsley; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes

Fırında Yumurtali Domates is a beloved home-style dish that showcases the Turkish talent for creating extraordinary meals from everyday ingredients. Popular across Turkey's regions with slight variations, this dish represents the essence of Turkish comfort cooking. The magic happens when fresh tomatoes are slowly cooked down with onions, garlic, and warm spices until they become a thick, aromatic sauce. The eggs are then cracked directly into this bubbling mixture and baked until the whites turn opaque while the golden yolks remain gloriously runny. Each bite delivers the sweet-tart flavor of concentrated tomatoes, the richness of perfectly cooked eggs, and the warming notes of cumin and paprika. The dish fills your kitchen with the irresistible aroma of caramelized tomatoes and herbs. When you break the yolk with your bread, it creates a natural sauce that mingles beautifully with the tomato base. This hearty dish works equally well for breakfast, lunch, or a light dinner, often served with crusty bread for dipping into every last bit of the flavorful sauce.

Ingredients

Instructions

Prepare vegetables

Dice the onion into 1cm pieces and mince the garlic finely. Grate the tomatoes using the large holes of a box grater, discarding the skins. Heat olive oil in an oven-safe skillet over medium heat for 1-2 minutes until shimmering. Do not let the oil smoke or it will become bitter.
Cook aromatics

Add the diced onion to the heated oil and cook over medium heat for 5-6 minutes, stirring occasionally until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown or it will taste bitter.
Build tomato base

Stir in tomato paste and cook over medium heat for 2-3 minutes until it darkens and becomes aromatic. Add grated tomatoes, cumin, paprika, salt, pepper, and red pepper flakes. Cook for 8-10 minutes until the sauce thickens and most liquid evaporates. Do not let the bottom burn by stirring regularly.
Preheat and season

Preheat your oven to 180°C while the sauce finishes cooking. Taste the tomato mixture and adjust salt and spices as needed. The sauce should be thick enough to hold the eggs without them sliding around. Do not make it too watery or the eggs will not cook properly.
Add eggs

Remove the skillet from heat and use a spoon to make 4 shallow wells in the sauce. Crack each egg carefully into a small bowl first, then gently slide into each well. The egg whites should sit in the sauce while yolks remain visible on top. Do not break the yolks when transferring.
Bake until set

Place the skillet in the preheated oven and bake for 12-15 minutes until egg whites are completely set but yolks still jiggle slightly when gently shaken. The whites should be opaque white with no clear parts remaining. Do not overbake or the yolks will become hard.
Garnish and serve

Remove from oven and immediately sprinkle with chopped fresh parsley while the dish is still bubbling. Let it rest for 2-3 minutes to cool slightly before serving. The sauce should still be sizzling when brought to the table. Do not let it sit too long or the eggs will continue cooking from residual heat.

Tips

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Cooking Tips

Use an oven-safe cast iron or ceramic skillet for the best heat retention and presentation. Make sure your tomato sauce is thick enough before adding eggs - if too watery, cook it a few minutes longer to evaporate excess liquid.

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Alternatives

If fresh tomatoes aren't available, use 400g canned crushed tomatoes but cook them longer to remove extra moisture. You can substitute the fresh parsley with fresh dill or mint for different flavor profiles.

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Serving & Storage

Serve immediately with warm crusty bread, pita, or Turkish simit for dipping. This dish is best eaten fresh and doesn't store well as reheating makes the eggs rubbery. Accompany with Turkish tea or ayran.