Istanbul & Anatolian Heart
Turkish Breakfast
Pan-cooked tomatoes, persian cucumbers and cured black olives. Finish with jam.
5 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 5 min · 5 min total
- easy
- 1
Peel the tomato, remove the core, slice into eighths and divide onto plates. Drizzle the tomatoes with olive oil and sprinkle with mint and salt.
- 2
Thinly slice the cucumbers, divide among plates, and sprinkle with salt. Add olives to each plate.
- 3
Spread feta cheese on the bread and top with jam. Can add a fried egg for a heartier breakfast.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
