Black olives and tomatoes are sautéed with eggs in a beloved Turkish breakfast classic. This quick dish, made with simple ingredients, pairs perfectly with warm bread.
Sauté the chopped tomatoes in olive oil over medium heat until they release some of their juices.
Add the chopped olives and red pepper flakes, then sauté for a few more minutes.
Crack the eggs over the sauté, sprinkle with a little salt, and cook over low heat until they reach your preferred consistency.
Important: Pit and chop the olives before adding them to the pan; otherwise, they can cause problems when serving. Add the eggs before the tomatoes cook down too much to preserve their flavor. Allergen: contains eggs.
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