Turkish Breakfast Plate
A vibrant spread of scrambled eggs, crumbled cheese, fresh vegetables, and cured meats — the heart of Turkish morning eating. Warm bread and olives round out this satisfying, shareable feast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 4 whole eggs
- 100 g feta cheese
- 100 g Turkish soudjouk (spiced sausage) or pastrami
- 2 tablespoon butter
- 1 medium fresh tomatoes
- ½ medium cucumber
- ½ cup Kalamata or green olives
- 2 tablespoon fresh parsley
- 1 loaf or 2 pieces warm Turkish bread or flatbread
Instructions
- 1
Slice the soudjouk or pastrami crosswise into thin rounds about 1/4-inch thick — like cutting a coin stack into individual coins.
- 2
Dice the tomato into 1/2-inch cubes by first cutting it in half, then slicing downward in a grid pattern, then turning and slicing across.
- 3
Slice the cucumber in half lengthwise from one end to the other, then lay each half flat and slice crosswise into thin half-moons about 1/4-inch thick.
- 4
Crumble the feta cheese into rough, bite-sized pieces with your fingertips — aim for pieces the size of your pinky fingernail.
- 5
Chop the parsley into small pieces by rolling it loosely and slicing crosswise with a knife until the pieces are roughly the size of a grain of rice.
- 6
Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk with a fork until the whites and yolks are completely blended and the mixture looks uniform.
- 7
Place a medium skillet on the stovetop and set the heat to medium-high until a drop of water sizzles and evaporates immediately, about 1 minute.
- 8
Add the soudjouk or pastrami slices to the hot skillet in a single layer, pressing gently with a wooden spoon, and cook for 2 minutes until the surface turns golden brown with crispy edges.
- 9
Transfer the cooked meat to a small plate lined with paper towels and set aside.
- 10
Reduce the heat to medium-low and add 2 tablespoons of butter to the same skillet, tilting the pan to coat the bottom evenly, and wait until the butter stops foaming, about 30 seconds.
- 11
Pour the whisked eggs into the butter and let them sit untouched for 15 seconds so the bottom begins to set.
- 12
Using a rubber spatula, slowly push the cooked egg from the edges toward the center, tilting the pan so uncooked egg flows to the edges, repeating every 10 seconds for 3 minutes until large soft curds form.
- 13
When the eggs still look slightly glossy and soft but no puddles of raw egg remain, remove the skillet from the heat — the eggs will continue cooking from residual warmth.
- 14
Slide the scrambled eggs onto the center of a large platter or divide between two plates.
- 15
Arrange the crumbled feta, cooked soudjouk or pastrami, diced tomato, sliced cucumber, and olives in separate small mounds around the eggs.
- 16
Scatter the chopped parsley over the entire platter.
- 17
Drizzle 1 tablespoon of extra-virgin olive oil over the eggs and vegetables, then season with a pinch of salt and pepper to taste.
- 18
Warm the bread in a dry skillet over medium heat for 30 seconds on each side until it is heated through and slightly soft, then serve alongside the breakfast plate.
Tools you’ll need
- small bowl
- fork
- medium skillet (10-inch)
- wooden spoon
- small plate
- paper towels
- rubber spatula
- cutting board
- sharp chef's knife
- large platter or 2 dinner plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
