Turkish cuisine · Breakfast & Eggs

Kavurmalı Yumurta

Lamb kavurma is fried hot in its own fat, then eggs are set on top – a winter breakfast from Anatolia.

Ingredients · for 2 servings

• 200 g kavurma (preserved lamb confit)
• 4 eggs
• 1 tbsp butter
• 1 onion
• 1 tsp Aleppo pepper
• 1 pinch salt
• 1 pinch pepper
• 1 bunch parsley
• 1 flatbread

Instructions

1. Lift the kavurma out of its fat, cut the large chunks a bit smaller with a knife and let sit at room temperature for 10 min.; finely dice the onion.
2. Melt the butter in a heavy pan over medium heat and sauté the onion for 3–4 min. until translucent, without letting it brown.
3. Add the kavurma and fry over high heat for 4–5 min. until the meat browns at the edges and its own fat renders out and sits clear in the pan.
4. Turn the heat down to low, spread the meat evenly and crack the eggs into little wells on top one by one.
5. Cover and let set for 3–4 min. until the whites are firm and white but the yolks are still soft and glossy; only now season with salt and pepper.
6. Sprinkle with Aleppo pepper and chopped parsley and serve immediately in the pan with warm flatbread.