Turkish · Breakfast
Eggs with Melted Butter and Chili
Turkish cirtlama-style eggs fried whole in bubbling butter until the whites crisp at the edges and the yolks stay soft, finished with a drizzle of red-pepper-flecked melted butter. Served with crusty bread for a fast, savoury breakfast built on butter, chili, and just-set eggs.
$2
3 minsPrep
6 minsCook
9 minsTotal
EasyLevel
Nutrition per serving
425Calories
17gProtein
34.3gFat
11.8gCarbs
1.3gSugar
1.2gFiber
734mgSodium
776mgChol
18.3gSat Fat
220mgPotassium
76mgCalcium
2.4mgIron
1.6mcgVitamin B12
1.2mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack 2 eggs into a small bowl and season with salt and black pepper, keeping yolks whole.
2
Melt half the butter in a small nonstick skillet over medium heat for 1 minute until it foams and coats the base evenly.
3
Fry the eggs over medium heat for 3 to 4 minutes until the whites are fully set with lacy crisp edges and yolks remain soft and glossy.
4
Melt the remaining butter with Aleppo pepper flakes and paprika over medium-low heat for 30 seconds until it foams, then pour over eggs. Serve immediately with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 4 tbsp56g butter
- 1 tsp1 tsp Aleppo pepper flakes (or red chili flakes)
- 1/2 tsp1/2 tsp paprika
- 2 pinch2 pinch of salt
- 2 pinch2 pinch of black pepper
- 2 slice60g crusty bread, to serve
