A breakfast-table classic in Black Sea cuisine, this dish is made by crumbling cornbread, toasting it in butter, and cooking eggs on top. It is a simple, hearty skillet meal eaten with a spoon.
Crumble the cornbread into large pieces by hand.
Melt the butter in a skillet and add the crumbled bread. Toast for 15 minutes, until golden.
Crack the eggs over the cornbread and sprinkle with salt and red pepper flakes.
Cover and cook over low heat for 13 minutes, until the eggs reach your desired doneness.
Do not stir too much after cracking in the eggs, or the yolks may break. Allergens: contains dairy (butter) and eggs. Check the cornbread label for gluten, since ingredients vary by product.
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