Preparation

Turkish breakfast is legendary for its abundance, but traditional preparation can require managing five different dishes at once. This sheet pan version gives you all the flavors with one pan and zero flipping required.

How to Make It

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Scatter cherry tomatoes across one half of the pan. Drizzle with 1 tablespoon olive oil and sprinkle with za'atar.
3. Place bread slices on the other half of the pan. Brush with remaining olive oil.
4. Bake for 10 minutes until tomatoes start to blister and bread begins to toast.
5. Remove pan from oven. Create four small wells among the tomatoes by pushing them aside gently.
6. Crack one egg into each well. Scatter feta cheese and olives around everything.
7. Return to oven and bake for 8-10 minutes until egg whites are set but yolks are still runny (or longer if you prefer hard yolks).
8. Sprinkle with red pepper flakes and mint. Serve directly from the pan.

The beauty of this recipe is its flexibility—use whatever vegetables or cheese you have on hand. Can't crack eggs easily? Use pre-cracked liquid eggs from a carton.