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A Turkish breakfast skillet with halved boiled eggs in tomato sauce topped with melted cheese.

Cheesy Turkish Tomato and Boiled Egg Skillet

520kcal
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
A savory Turkish breakfast favorite featuring sautéed peppers, juicy tomatoes, and halved boiled eggs topped with a thick layer of melted cheese.
Servings 3 people
Course Breakfast
Cuisine Turkish

Ingredients

  • 3 large Eggs (hard or medium-boiled)
  • 3-4 medium Tomatoes (peeled and chopped)
  • 2 tbsp Cubanelle or Italian frying peppers (chopped)
  • 4-5 tbsp Butter or Vegetable oil
  • ½ cup Grated Mozzarella or Kashar cheese
  • 1 tsp Aleppo pepper or Red pepper flakes
  • 1 tsp Dried oregano
  • Salt to taste

Equipment

  • Sahan (Small Turkish Skillet): A shallow, two-handled skillet is ideal for even heat and beautiful serving.
  • Lid: Essential for melting the cheese and trapping the aromatic steam.
  • Egg Timer: To ensure your boiled eggs are exactly the way you like them (6-7 minutes for a slightly jammy yolk is perfect!).
  • Silicone Spatula: For stirring the sauce and moving the peppers without scratching your pan.

Method

  1. Place the eggs in a pot of water and boil for 8–10 minutes. Once cooked, cool them in cold water, peel, and cut each egg in half lengthwise.
    Boiling eggs in a pot and cutting them in half for a breakfast recipe.
  2. In a wide skillet or traditional copper sahan, heat the oil over medium heat. Add the chopped peppers and sauté until they are soft and slightly golden.
    Sautéing chopped green peppers in a frying pan with vegetable oil.
  3. Add the peeled and chopped tomatoes to the peppers. Stir well and cook until the tomatoes have softened and released their juices, forming a thick sauce.
    Adding fresh peeled and chopped tomatoes to sautéed peppers.
  4. Stir in the salt and any optional spices you like.
    Simmering tomatoes and peppers to create a rich breakfast sauce.
  5. Carefully place the egg halves onto the simmering tomato sauce, yolk-side down.
    Placing boiled egg halves yolk-side down into the tomato sauce.
  6. Sprinkle the grated kashar cheese evenly over the top of the eggs and tomato sauce.
    Sprinkling a layer of grated kashar cheese over the eggs and tomatoes.
  7. Turn the heat to low and cover the skillet with a lid. This traps the steam and helps the cheese melt perfectly without overcooking the sauce.
  8. Once the cheese is bubbly and fully melted, remove from the heat.
    A Turkish breakfast skillet with halved boiled eggs in tomato sauce topped with melted cheese.
  9. Bring the pan straight to the table and serve hot with fresh bread.
    Serving the finished cheesy egg skillet with slices of fresh bread.

Nutrition

Serving1servingCalories520kcalCarbohydrates11.4gProtein18gFat45.9gSaturated Fat11.1gPolyunsaturated Fat20.1gMonounsaturated Fat12gCholesterol301.5mgSodium280mgPotassium707mgFiber3.3gSugar7.2gVitamin A2626IUVitamin C60.3mgCalcium238mgIron1.7mg

Video

Notes

Serve hot with toasted Sourdough or Baguette for dipping. For a creamy twist, add a side of Full-Fat Greek Yogurt.

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