This was one of my favourite breakfast dishes when I was growing up. Mum would simply serve it out of the frying pan, in the middle of our table. Back then we didn’t have a dining table; instead we would sit on a sofra, a black and white cloth spread out on the ground. Mum would put a round wooden board with small legs in the middle of the cloth, and then rest a massive round copper tray, over a metre wide, on top of that. All the food would be served on this tepsi in this way, for breakfast, lunch and dinner.
This dish is another economical way of feeding four hungry people with just a handful of meat. You can adjust the amount of chillies to suit your taste. I like my egg yolks runny, served with very crusty bread, and with black tea to follow.