Peel and cube tomatos. Then cube other ingredients (fine) and sautee in small pre-heated skillet with olive oil until slightly wilted (don't totally kill the crunch!)then over low heat crack eggs into the skillet and scramble in the skillet cooking until eggs are fairly firm but the entire dish is slightly moist due to the vegetable juices.
This is probably the most popular egg dish in Turkey and certainly the most popular one that can be made without uniquely Turkish ingredients that could be hard to find. Try it, and I think you'll like it, but it's guaranteed to taste better with the Mediterranean or the Bosphorus over your shoulder, so come to Turkey for the original.
Mr Breakfast would like to thank Bounaparte for this recipe.
Actually this is not a total correct recipe. It should have more olive oil added and actually a little water to the veggie mix BEFORE you break the eggs in. Not an authentic version.
Comment submitted: 12/30/2009 (#9335)
By Cakemountain
Recipe Rating (out of 5):
I threw some tidbits of meat in the veggie mixture before the eggs, and it turned out delicious.
