One of the most popular breakfasts among children in Uzbekistan, this buttered egg dish is made by cracking eggs over a softened tomato and pepper base and enriching them with clotted cream. It is naturally sugar-free and low in carbohydrates.
Melt half the butter in a pan, add the tomato and green pepper, and cook for 10 minutes until soft and releasing their juices.
Crack the eggs straight over the vegetable base, dot with spoonfuls of clotted cream, season with salt, cover the pan and cook over low heat for 8 minutes.
Drizzle the remaining butter over the eggs, season with black pepper, and garnish with fresh mint before serving hot.
Do not stir the eggs once cracked in; keep the heat low and the pan covered so the yolks stay runny. Allergens: contains egg and dairy (clotted cream, butter).
Dotting the cream over the eggs in small spoonfuls rather than whisking it in helps it melt evenly and look appealing on the plate.
Admin DadaGastro · verified in test kitchenKaymaklı yumurta harika bir kahvaltılık oldu, domates biber sotesiyle kıvamı da çok dengeliydi.
Kaymağı çırpmadan üstüne dökme fikri hoşuma gitti, yumurta akı 8 dakikada tam kıvamında pıhtılaştı ama sarısı biraz fazla piştiği için bir dahaki sefere yediğinci dakikada kontrol edeceğim.
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