This Rize-style breakfast cooks tomatoes with local minzi cheese into a savory pan dish.
8 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the tomatoes, crumble the minzi cheese, and put the butter in the pan.
When the butter melts and the foam settles, add the tomatoes and turn them briefly so they do not stick.
Dice the tomatoes small and remove the watery seed core.
Cook the tomatoes over medium heat for 4 minutes until their juices reduce.
Add the cheese, melt for 2 minutes, and serve hot.
Take the pan off the heat once the cheese melts and leave it soft enough for dipping bread.
Turn off the heat and wait briefly so the tomato juice blends with the cheese.
💡 Tip: Adding the cheese after turning the tomatoes for 4 minutes keeps the pan texture intact.
🍽️ Serving suggestion: Serve the pan hot with bread slices and tea.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
9
g protein
12
g carbs
14
g fat
5.9g
Sugar
2.9g
Fiber
55.7mg
Sodium
3.6g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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