A Black Sea breakfast classic, this anchovy omelet is made by lightly frying cleaned anchovies in a skillet, then cooking them with beaten eggs. The anchovies add a deep, briny flavor to simple eggs.
Remove the bones from the anchovies and rinse them. Pat dry with paper towels.
Fry the anchovies in olive oil for 6 minutes, until lightly browned on both sides.
Pour the beaten eggs over the anchovies along with the salt.
Cook over low heat for 6 minutes, until the eggs are set. Sprinkle with parsley and serve.
Carefully remove the bones from the anchovies; even a small bone fragment can get stuck in the throat. Allergens: fish (anchovies) and egg.
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