Breakfast
Turkish-Style Eggs in Tomato Sauce with Melted Cheese
These Turkish-style eggs in tomato sauce turn simple boiled eggs into a warm, cheesy breakfast made entirely in one pan. The eggs are nestled into a savory sauce of tomato and pepper paste, seasoned with red pepper flakes, oregano and paprika, then covered with melted cheese and fresh green onions. Serve it hot with toasted bread for an easy, satisfying breakfast or brunch.
Ingredients
Instructions
- Heat the olive oil in a pan over medium heat. Add the tomato paste and pepper paste and cook for 1–2 minutes, stirring frequently, until the pastes become fragrant and slightly deepen in color. Cooking the paste before adding the other ingredients gives the sauce a richer flavor.
- Add a small amount of water and stir until the tomato and pepper paste mixture loosens into a smooth, thick sauce. Season with red pepper flakes, dried oregano, sweet paprika and salt. Keep the sauce thick enough to coat the eggs rather than making it watery.
- Place the boiled eggs into the tomato sauce. You can leave them whole or cut them in half depending on how you prefer to serve the dish. Spoon a little of the seasoned sauce around the eggs and add extra red pepper flakes if you want more heat.
- Scatter the kasar cheese or mozzarella over and around the eggs. Reduce the heat to low, cover the pan and cook gently until the cheese is completely melted and the sauce is bubbling around the edges.
- Remove the pan from the heat and finish with freshly chopped green onions. Serve immediately while the tomato sauce is hot and the cheese is still soft and melted. Toasted bread is especially good for scooping up the eggs, cheese and sauce.