البيض التركي بالموزاريلا
البيض التركي بالموزاريلا is a easy Mediterranean recipe that serves 4. 230 calories per serving. Recipe by عماد الدين - imadEldin on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $6.84 total, $1.71 per serving
Ingredients
- 1 medium Onion (cut into half‑moon slices)
- 0.5 piece Red Bell Pepper (cut into thick slices)
- 0.5 piece Green Bell Pepper (cut into thick slices)
- 0.5 teaspoon Salt (small pinch)
- 0.25 teaspoon Black Pepper (ground, pinch)
- 2 medium Tomato (sliced)
- 7 large Boiled Eggs (hard‑boiled, cut in half)
- 1 teaspoon Paprika (light sprinkle over eggs)
- 1 cup Shredded Mozzarella Cheese (generous amount, preferably low‑moisture)
- 1 teaspoon Oregano (dry, sprinkled on top)
- 2 tablespoons Olive Oil (for sautéing)
Instructions
Boil the Eggs
Place the eggs in a pot, cover with cold water, bring to a boil, then simmer for 9 minutes. Transfer to ice water, cool, peel and set aside.
Time: PT10M
Temperature: 100°C
Prepare the Vegetables
While the eggs are cooling, slice the onion into half‑moon pieces, cut the red and green peppers into thick slices, and slice the tomatoes.
Time: PT5M
Sauté the Base
Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the onion and peppers, sprinkle with salt and black pepper, and stir until the vegetables soften and begin to wilt, about 4‑5 minutes.
Time: PT5M
Temperature: Medium heat
Add Tomato Layer
Arrange the tomato slices on top of the softened vegetables, spreading them evenly. Turn off the heat and let the tomatoes warm from residual heat for 2 minutes.
Time: PT2M
Arrange the Eggs
Place the halved boiled eggs on top of the tomato layer, spacing them evenly across the pan.
Time: PT1M
Season with Paprika
Sprinkle 1 tsp paprika evenly over the eggs for color and subtle flavor.
Time: PT30S
Melt the Cheese
Return the skillet to low heat, add the shredded mozzarella, and cover with the lid. Cook until the cheese is fully melted and the dish sets, about 4‑5 minutes.
Time: PT5M
Temperature: Low heat
Finish with Oregano
Remove the lid, sprinkle oregano over the melted cheese, and let sit for 1 minute before serving.
Time: PT1M
Nutrition Facts
- Calories
- 230
- Protein
- 12g
- Carbohydrates
- 6g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs, Milk (cheese)
Ingredient Substitutions
- Instead of Onion: shallot, leek
- Instead of Red Bell Pepper: yellow bell pepper, poblano
- Instead of Green Bell Pepper: green zucchini, yellow bell pepper
- Instead of Black Pepper: white pepper
- Instead of Tomato: canned diced tomatoes (drained)
- Instead of Boiled Eggs: hard‑boiled quail eggs
- Instead of Paprika: smoked paprika, cayenne pepper (use less)
- Instead of Shredded Mozzarella Cheese: shredded cheddar, provolone
- Instead of Oregano: Italian seasoning, fresh thyme
- Instead of Olive Oil: vegetable oil, sunflower oil
Equipment Needed
- Large Skillet or Frying Pan
- Knife
- Cutting Board
- Pot for Boiling Eggs
- Spatula or Wooden Spoon
- Cheese Grater (optional)
- Lid for Skillet
- Serving Plate
Critical Steps — Do Not Skip
- Sauté vegetables until just softened (step 3)
- Melt mozzarella on low heat without browning (step 7)
- Arrange egg halves cut‑side up for even coverage (step 5)
Chef Tips from the Video
- Use fresh mozzarella for a creamier melt; if using low‑moisture cheese, add a teaspoon of milk to prevent dryness.
- A pinch of crushed red pepper flakes can be added with the paprika for extra heat.
Troubleshooting
Cheese does not melt fully and stays stringy
Reduce the heat to low and cover the pan longer; add a splash of milk to help the cheese melt smoothly.
Vegetables release too much water, making the dish soggy
Pat sliced tomatoes with paper towels before layering and sauté the peppers a minute longer to evaporate excess moisture.
Eggs become overcooked and rubbery
Add the eggs after the vegetables have rested off the heat; the residual warmth is enough to warm them without further cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended – cheese texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours after cooking.
Make-Ahead Tips
- Boil and peel the eggs a day ahead and keep refrigerated.
- Slice all vegetables and store in a sealed container; they stay fresh for 24 hours.
- Assemble the dish without cheese, cover, and refrigerate; add cheese and melt just before serving.
Frequently Asked Questions
What is the cultural significance and history of Cheesy Baked Eggs with Peppers, Tomatoes & Mozzarella in Mediterranean cuisine?
Egg‑based skillet dishes are a staple across the Mediterranean, often served for breakfast or a light supper. This version blends the classic sautéed vegetable base of a Turkish or Levantine shakshuka with Italian mozzarella, reflecting the region’s love for cheese‑laden comfort foods.
What are the traditional regional variations of this egg and cheese skillet in Mediterranean cooking?
In Turkey, a similar dish called "menemen" uses scrambled eggs instead of boiled halves and omits cheese. In Greece, "strapatsada" adds feta. The addition of mozzarella and paprika is a modern twist popular in urban Arab kitchens.
How is Cheesy Baked Eggs with Peppers, Tomatoes & Mozzarella traditionally served in Arab households?
It is typically served hot straight from the skillet, accompanied by warm flatbread such as pita or khubz, allowing diners to scoop up the melted cheese and soft vegetables with the bread.
On what occasions is this dish commonly prepared in Arabic culture?
It is a popular weekend brunch dish and is also made for family gatherings during Ramadan evenings when a quick, nourishing meal is needed after fasting.
What other Mediterranean dishes pair well with this cheesy egg skillet?
Serve it alongside a fresh cucumber‑yogurt salad (tzatziki), olives, and a side of hummus for a balanced meal.
What makes Cheesy Baked Eggs with Peppers, Tomatoes & Mozzarella special in Mediterranean cuisine?
The dish combines the aromatic sautéed pepper‑onion base common to many Mediterranean stews with a generous layer of melted mozzarella, creating a rich, gooey texture that is both comforting and protein‑rich.
What are the most common mistakes to avoid when making this dish?
Over‑cooking the vegetables, using too high heat when melting the cheese, and adding the boiled eggs too early, which can cause them to become rubbery. Follow the low‑heat melt step and add eggs after the veggies have rested.
Why does this recipe use low heat to melt the mozzarella instead of broiling it?
Low heat ensures the cheese melts evenly without browning, preserving its creamy texture and preventing a burnt flavor that would clash with the delicate vegetables and eggs.
Can I make Cheesy Baked Eggs with Peppers, Tomatoes & Mozzarella ahead of time and how should I store it?
Yes. Prepare the vegetable base and boiled eggs up to step 5, cover, and refrigerate for up to 24 hours. Add the mozzarella and finish the melt step just before serving, reheating on low heat for 3‑4 minutes.
What texture and appearance should I look for when the dish is done?
The mozzarella should be fully melted, glossy, and just beginning to bubble, while the vegetables underneath remain soft. The eggs should be warm but still firm, and the top should have a light dusting of paprika and oregano.
What does the YouTube channel عماد الدين - imadEldin specialize in?
The YouTube channel عماد الدين - imadEldin focuses on simple, home‑cooked Arabic and Mediterranean recipes, offering step‑by‑step tutorials that emphasize flavor, affordability, and everyday cooking techniques.
How does the YouTube channel عماد الدين - imadEldin's approach to Mediterranean cooking differ from other cooking channels?
ImadEldin emphasizes minimal equipment, quick preparation, and the use of pantry staples found in typical Middle Eastern households, whereas many other channels may rely on specialty ingredients or advanced techniques.
Last updated: September 6, 2026
