Yalla Market
Turkish Cheese and Olive Scramble Recipe
Turkish
⏱ 15 mins
Easy
2 servings
Ahlan wa sahlan, my friend! You're looking for something new and delicious, but with a familiar, comforting feel? I love that! Since you enjoyed the fava bean dip, how about we whip up a delightful Turkish Cheese and Olive Scramble for a fantastic breakfast? It's quick, packed with flavor, and uses some of those wonderful ingredients we love, like eggs, tomatoes, and olives. It's a perfect way to start your day with a taste of the Mediterranean! Approximate nutrition per serving (2 servings total): Calories: 370 kcal, Protein: 17g, Carbs: 4g, Fat: 32g.
Ingredients
- eggs
- tomato Buy: Tat Tomato Paste Large · ₺88.99
- black olives sliced Buy: Black Olives Sliced · ₺91.99
- cheese Buy: Obour Land Cheese · ₺109.99
- olive oil
- dried mint Buy: Dried Mint · ₺34.99
- salt Buy: Salt · ₺29.99
- pepper Buy: Haimi Pepper Spice · ₺105.99
Preparation
- First, dice your tomato into small, bite-sized pieces. This will help it cook quickly and blend beautifully with the eggs.
- If your cheese isn't already crumbled, go ahead and crumble or grate about 50g of it. A nice white cheese like Abu Walad or Almarai Damascus Triangle Cheese works wonderfully here!
- In a medium non-stick pan, warm up 2 tablespoons of olive oil over medium heat. We want it shimmering, not smoking.
- Add your diced tomato to the pan and cook for about 2-3 minutes. You want them to soften just a little and release their lovely juices.
- While the tomatoes are cooking, whisk your 4 eggs in a bowl with a pinch of salt and pepper. Whisk them well until the yolks and whites are fully combined.
- Pour the whisked eggs into the pan with the softened tomatoes. Let the eggs start to set around the edges.
- As the eggs begin to firm up, gently push them from the edges towards the center of the pan with a spatula. This allows the uncooked egg to flow underneath and cook evenly.
- When the eggs are mostly set but still a little moist and creamy, sprinkle in your crumbled cheese and the sliced black olives.
- Continue to cook for another 1-2 minutes, just until the cheese is slightly melted and the eggs are cooked to your desired consistency. I love them just a little soft!
- Remove the pan from the heat and sprinkle generously with dried mint. This adds such a wonderful, authentic touch.
- Serve your delicious Turkish Cheese and Olive Scramble immediately, perhaps with some warm, crusty bread for dipping. Afiyet olsun!
Pro Tips
- For extra flavor, you can add a tiny pinch of Oncu Sweet Pepper Paste along with the tomatoes. It gives a lovely depth!
- Don't overcook the eggs! Scrambled eggs are best when they're still soft and creamy, not dry.
- Feel free to customize with other herbs like fresh parsley or dill if you have them on hand.
- Don't overcook the eggs; they should be creamy and tender, not dry.
- Serve with a side of fresh bread or a simple green salad to complete your meal.
- For an extra kick, you can add a pinch of red pepper flakes along with the dried mint.
- Don't overcook the eggs! They should be just set and still a little creamy for the best texture.
- If you like, a sprinkle of fresh parsley or cilantro at the end can add a lovely burst of color and freshness.
- Don't overcook the eggs! They should be just set and still creamy for the best texture. Overcooked eggs can become rubbery.
- Feel free to adjust the amount of dried mint to your liking; it adds a wonderful aromatic touch to the scramble.