Egg recipes
This Anatolian breakfast is made by briefly sautéing crumbled çökelek (Turkish curd cheese) with butter and green onions, then cracking eggs over it. Unlike kashar, çökelek does not stretch; warmed in butter, it softens, absorbs the fat, and lightly browns at the edges. Since çökelek is salty, no salt is added to the skillet.
Crumble the çökelek with your fingers, leaving no large lumps. Taste a pinch; if it is salty, do not add any salt to the skillet.
Thinly slice the white parts of the green onions and chop the green parts separately.
Melt the butter in a skillet over medium heat until foamy and cook the white parts of the green onions for 1 minute. Add the çökelek and heat for 2 to 3 minutes, stirring constantly; it will absorb the butter, soften, and lightly brown in spots.
Spread the çökelek evenly in the skillet and make five wells. Crack in the eggs. Cover and cook over low heat for 4 to 5 minutes, until the whites are opaque and the yolks are set. If you want runny yolks, use pasteurized eggs.
Sprinkle the green parts of the onions, Turkish red pepper flakes, and black pepper over the top, and bring the skillet to the table.
Do not add salt to the skillet before tasting the çökelek; its salt level varies widely by region and producer, and adding salt to already salty çökelek can make the dish inedible. Allergens: contains milk and dairy products and egg. Check packaged ingredient labels for other allergens.
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