A favorite on Kastamonu breakfast tables, eggs with kavurma are made by frying the kavurma in its own fat and cracking eggs over it. It is a hearty choice for a filling breakfast.
Add the kavurma to a skillet and fry over medium heat in its own fat until browned.
Crack the eggs one at a time over the kavurma, arranging them in the skillet without breaking the yolks.
Cook over low heat until the egg whites are set. If you want runny yolks, remove the skillet from the heat sooner. Serve hot.
Important: Fry the kavurma first to render out its fat, then add the eggs; otherwise, the eggs may turn watery. Allergen: Contains eggs. Caution: Kavurma is salty, so be careful about adding salt to the eggs.
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