A beloved breakfast dish from southeastern Anatolia, made by sautéing red lentils with onion and spices, then cooking eggs on top. It is filling, budget-friendly, and made with just a few ingredients.
Boil the red lentils in plenty of water until tender, then drain.
Cook the onion in butter until softened and golden, then add the pepper paste and cook for a few minutes.
Add the drained lentils to the skillet and sauté with the cumin and Turkish red pepper flakes for a few minutes. Season with salt.
Crack the eggs over the lentil mixture and cook over low heat, stirring, until they reach your preferred doneness.
Cook and drain the lentils ahead of time; otherwise, the skillet mixture may become watery. After adding the eggs, lower the heat and cook them gently. If you want runny yolks, remove the skillet from the heat sooner. Contains egg.
Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş. Misafirlerime yaptım, tarifi hemen istediler.
Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu.
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