Kavurmalı yumurta, an essential of Kastamonu breakfast tables, is made by frying kavurma (preserved meat) in its own fat and cracking eggs over it. It's ideal for those seeking a rich and filling breakfast.
Put the kavurma (cured meat) in a pan and fry over medium heat in its own fat until browned.
Crack the eggs one by one over the kavurma, spreading them across the pan without breaking the yolks.
Caution: cook over low heat until the egg whites set; turn off early if you want the yolks runny. Serve hot.
Important: Fry the kavurma in its own fat first and let the fat render out before adding the egg, otherwise the egg can become watery. Allergen: contains egg. Note: Be careful adding extra salt to the egg because of kavurma's already salty nature.
If you fry the kavurma a bit longer until it becomes crispier, you get a more pronounced texture when combined with the egg.
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