Turkish Scrambled Eggs with Tomatoes and White Cheese Recipe
This is a simple scrambled egg dish inspired by Turkish breakfasts, where eggs are often combined with tomatoes and salty cheese. The dish is creamy, slightly juicy from the tomatoes, and pleasantly salty thanks to the cheese. It’s perfect for a lazy weekend morning when you want to feel like you’re in a small café in Istanbul.
A simple, everyday scrambled egg dish elevated with Turkish-inspired flavors: juicy tomatoes, salty white cheese, and fresh chives create a creamy, café-style breakfast you can make at home in just a few minutes.
Chef's tips
Cook the eggs over medium-low heat and stir gently so they stay soft and creamy rather than dry. Don’t overcook the tomatoes – they should be soft and juicy, but still in pieces. Add salt only at the very end, after tasting, because the cheese can be quite salty on its own.
How to serve
Serve straight from the pan with fresh bread, Turkish-style black tea, olives, and sliced cucumber. For a more filling option, spoon the eggs onto warm flatbread, roll it up, and eat as a handheld breakfast wrap.
Ingredients
- eggs - 4 pieces
- tomatoes ripe, medium - 2 pieces
- white cheese firm, feta-style or Balkan-style - 80 g
- butter - 1 tablespoon
- olive oil optional, for flavor - 1 tablespoon
- chives chopped - 2 tablespoons
- salt to taste, carefully, as the cheese is salty
- black pepper freshly ground, to taste
- wheat bread for serving
Preparation
- Scald the tomatoes with boiling water, peel off the skins, and cut into not-too-small cubes so that you can feel the pieces in the scrambled eggs.
- Crumble the white cheese with your fingers or cut it into small cubes. Chop the chives.
- Crack the eggs into a bowl, add a pinch of pepper, and lightly beat with a fork just until the whites and yolks are combined.
- Heat the butter with the olive oil in a medium pan over medium heat. Add the chopped tomatoes and fry for 3–4 minutes, until they soften and release their juices but do not completely fall apart.
- Pour the beaten eggs into the pan. Cook over medium-low heat, gently stirring from the edges toward the center so the eggs set slowly and stay creamy.
- When the eggs are almost set but still slightly moist, add the crumbled cheese and gently stir so it is evenly distributed. Cook for another 30–60 seconds, until the cheese is warmed through and the eggs reach your preferred consistency.
- Taste and, if needed, add a very small amount of salt (the cheese is salty), then season with pepper. Remove the pan from the heat and sprinkle the scrambled eggs with chopped chives.
- Serve immediately, preferably with slices of fresh bread or bread warmed in a dry pan.
Storage
Jajecznica jest najlepsza od razu po przygotowaniu. Jeśli zostanie mała porcja, możesz ją przechować w lodówce i zjeść w ciągu dnia, ale podgrzewanie sprawi, że jajka staną się bardziej suche.
