Eggs from the black sea

Eggs from the black sea

Karadenİz aşi

By
From
Turkish Fire
Serves
3-4
Photographer
Alicia Taylor

People from the Black Sea are famous for their hamsi, fresh anchovies — one of Turkey’s favourite fish. I also love the way they cook their eggs. You can have this particular dish for breakfast or lunch.

Ingredients

Quantity Ingredient
3 free-range eggs
150g tasty cheddar, coarsely grated
40g butter
30g yellow maize flour, (see note)
1-2 tablespoons pul biber, (see note)
crusty bread, to serve

Method

  1. Break the eggs into a bowl and add the cheese. Mix together well.
  2. Melt the butter in a large frying pan over a medium heat. Add the maize flour and pul biber and mix into the melted butter. Season with sea salt. Cook for 5 minutes, constantly stirring, until the mixture is dry and crumbly.
  3. Gradually add 375 ml water and cook, stirring constantly, for a few minutes, until the mixture is the consistency of a thick sauce.
  4. Spoon the egg and cheese mixture over the top, creating two layers. Then cover and cook for 6–8 minutes, until the egg and cheese mixture sets.
  5. Serve warm, with crusty bread.

Note

  • Maize flour is available in both yellow and white varieties. It is like a fine polenta, similar in texture to semolina flour. You will find it in Middle Eastern grocery stores and health food shops.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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