A simple yet filling breakfast plate from Kazakh tables, this dish is made by charring tomatoes on the grill, sautéing them with onion, and cracking eggs on top to cook. The smoky tomato base gives this egg dish a deep aroma.
Char the tomatoes on a hot grill, turning until the skins lightly blacken.
Sauté the onion in oil, then peel the charred tomatoes, add them and mash while stirring.
Crack the eggs over the tomato mixture and sprinkle with salt and pepper.
Cover and cook over low heat until the whites set, then serve sprinkled with dill.
Don't break the yolks after cracking the eggs in; a runny yolk is this dish's characteristic texture. Allergens: contains egg.
Don't wait for the tomato skins to blacken completely while charring; a lightly spotted look is enough to give the smoky flavour.
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