A staple of the Van breakfast table, herb eggs are made by sweating fresh dill, parsley and mint with onion in a pan, then cracking eggs directly on top. Kaşar cheese is scattered over and melted in.
Sauté the onion in the butter for 4 minutes until soft, then add the chopped dill, parsley and mint and sweat for another 2 minutes.
Crack the eggs directly into the pan and season with salt and black pepper.
Scatter the grated kaşar cheese on top and cook covered over low heat for 8 minutes, until the whites are set and the yolks stay slightly runny.
Important: keep the pan on low heat after cracking in the eggs, or the bottom burns while the top stays raw. Allergens: contains egg and dairy (kaşar).
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