Levantine cuisine · Breakfast & Eggs

Bayd bi Kishk

Eggs poached in a tangy, nutty kishk sauce made from fermented bulgur-yogurt, with onions in clarified butter.

Ingredients · for 2 servings

• 4 eggs
• 60 g kishk powder (fermented bulgur-yogurt)
• 2 onions
• 2 tbsp clarified butter
• 2 cloves of garlic
• 250 ml water
• 1 tbsp olive oil
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Whisk the kishk powder smoothly with the cold water and let it swell for 10 min. until a thick, lump-free mixture forms.
2. Finely dice the onions and cut the garlic into thin slices.
3. Melt clarified butter in a pan over medium heat and fry the onions for 8–10 min. until golden brown and sweet, then fry the garlic with them for 1 min.
4. Pour in the kishk mixture and simmer over low heat for 3–4 min., stirring constantly, until the sauce thickens – it must not boil, or it will curdle.
5. Press four hollows into the sauce, slide an egg into each and let set covered over low heat for 4–5 min. until the whites are firm.
6. Season with pepper, chili flakes and a little salt, drizzle with the olive oil and serve immediately straight from the pan.