One of the beloved classics of Turkish breakfast tables, made by sautéing black olives and tomatoes with egg. Quickly prepared with simple ingredients, this sauté pairs perfectly with warm bread.
Sauté the chopped tomatoes in olive oil over medium heat until they release some of their juice.
Add the chopped olives and red pepper flakes and sauté for a few more minutes.
Crack the eggs onto the sauté, sprinkle with a little salt, and cook over low heat until they reach your desired consistency.
Important: Before adding the olives to the sauté, pit and chop them, otherwise they can cause a problem when serving. Add the eggs before the tomatoes are overcooked so their flavor is preserved. Allergen: contains egg.
Because of the olive's salty nature, remember to add less salt; serving it alongside thinly sliced fresh scallions completes the classic breakfast spread.
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