Turkish Breakfast (Kahvalti)
with eggs / cheese / pita / olives / mixed greens
This brunch-ready meal is a colorful array of flavors, meant to be mixed and matched, and of course, shared. Serve the accompaniments on a board or serving platter and combine them any way you like. For a true Turkish experience, serve with plenty of strong black tea.
Smarts: Feel free to add more items to your board, especially if serving six or more people. Fresh or dried fruits, hummus or labneh, sausage bites, or quartered sesame bagels are all great options.
Ingredients
- Bell peppers, any color - 1 , chopped
- Jalapenos - 1 , seeded and chopped
- Green onions - 2 stalks , chopped; green and white parts separate
- Oregano, fresh - 2 tsp , chopped
- Tomatoes, roma - 4 , chopped
- Eggs - 8
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Pistachios, shelled - 1/3 cup (look for pre-shelled to save time)
- Cheese, feta - 4 oz , cubed or sliced
- Olives, any type - 1 cup , pitted (look for a mix for variety)
- Apricots, dried - 2/3 cup
- Apricot jam or preserves - 1/2 cup , for serving (sub any flavor of jam)
- Honey (opt) - for serving
- Pita bread - 4 rounds (sub naan or flatbread)
- Oil, olive - 1 1/2 Tbsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Lettuce, spring mix - 5 oz
Prep
-
Bell peppers / Jalapenos / Pistachios / Cheese / Olives - Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Green onions / Oregano - Prep as directed and store separately. (Can be done up to 3 days ahead)
-
Tomatoes - Prep as directed.
-
Eggs - Whisk eggs with salt and pepper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Set out a platter, board, or rimmed baking sheet. Arrange pistachios, cheese, olives, dried apricots, jam, and honey (if using) on the serving platter (place some items into small dishes and pile others directly on the platter). Leave an empty space large enough to hold the pita bread.
-
In a serving or mixing bowl, whisk together olive oil and vinegar, along with some salt and pepper. Pile spring mix on top, but wait to toss until just before serving.
-
Heat a large, nonstick skillet over medium heat and add cooking oil. Add bell peppers, jalapenos, and white parts of green onions to heated oil and saute until nearly tender, 3 to 4 minutes.
-
Add oregano, tomatoes, and green parts of green onions to skillet and saute, stirring occasionally, until tomatoes have released their liquid and cooked down to a thick sauce, 7 to 10 minutes.
-
While vegetables cook, heat oven to 400F / 204C.
-
Lay pita bread in an even layer on a baking sheet and bake for 2 to 3 minutes or until lightly toasted (flip the pita halfway through cooking to toast both sides evenly). Slice pita into wedges and add it to the serving platter.
-
Pour the eggs over the tomatoes and peppers and cook, undisturbed, for 1 to 2 minutes to allow them to partially set. (Turkish scrambled eggs are traditionally very soft-set and ready to be scooped up with pieces of flatbread. If you prefer firmer eggs, push the vegetables to one side of the skillet, scramble the eggs in the empty side until they’re cooked to your liking, then fold the eggs and vegetables together.)
-
Fold eggs and vegetables together and continue cooking, stirring occasionally, until eggs are just set. Remove pan from heat and season with some salt and pepper.
-
Toss mixed greens with dressing. Divide egg scramble among serving plates. Let everyone choose their own accompaniments at the table. Enjoy!
Reviews
Ratings
0 reviews