This rich breakfast dish is made by cracking eggs over a thick layer of kaymak in a skillet and cooking them over low heat. The buttery texture of kaymak gives the eggs a wonderful consistency.
Put the kaymak in a nonstick skillet and spread it evenly.
Crack the eggs over the kaymak and season with salt and black pepper.
Set the skillet over low heat and cook for 8 minutes, until the egg whites are set and the yolks remain creamy. Sprinkle with Turkish red pepper flakes and serve.
If cooked over very high heat, kaymak may stick to the bottom and burn; cook patiently over low heat. Allergens: contains egg, milk, and dairy products.
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