A practical Turkish home-style breakfast, this dish combines scrambled eggs cooked in butter with boiled pasta and crumbled white cheese. It is a satisfying meal that comes together in minutes.
Boil the pasta in plenty of salted water for the time listed on the package, then drain it.
Melt the butter in a skillet and add the beaten eggs. When they begin to set, stir constantly and cook until they reach a soft, omelet-like consistency.
Add the drained pasta to the skillet and mix it with the eggs. Fold in the crumbled white cheese and red pepper flakes, then serve hot with fresh mint.
Do not overcook the eggs; remove them from the heat while they are still slightly soft so they do not dry out and become rubbery. Add the white cheese at the end; cooking it too long may cause its salt to dissolve into the dish and change the flavor. Allergens: contains eggs, dairy, and wheat (gluten).
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