Eggs are cracked into small baking dishes, topped with shredded cheese, and seasoned with a homemade blend of thyme, sumac, and sesame. With no added carbohydrate source, this suits a low-carb breakfast. The spice blend adds a warm southeastern Anatolian touch.
Begin preheating the oven to 190°C / 375°F; it takes about 15 minutes to heat.
Grease small baking dishes with butter. Crack two eggs into each and sprinkle with the grated cheese.
Mix the thyme, sumac, and sesame and sprinkle over the eggs. Season with salt and black pepper.
Bake in the preheated oven for 12 minutes, until the whites are set and the yolks are still runny.
Take care not to break the yolks when cracking the eggs into the dishes; the runny yolks are a feature of this recipe. If removed from the oven too early, the whites may still be translucent; wait until they puff slightly. Contains dairy, egg, and sesame (including tahini).
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