A hearty Turkish breakfast of beef slow-cooked in its own juices and fried in butter, with eggs cracked on top. High in protein and gluten-free.
Ingredients
Instructions
- 1
Cut the beef into chickpea-sized pieces.
- 2
Cook the beef in a large covered skillet over low heat for 30-35 minutes, until it releases its juices and they evaporate.
- 3
Add the butter and fry over medium heat for 5 minutes until the meat is lightly browned.
- 4
Spread the kavurma evenly in the pan, crack the eggs over it and sprinkle with the salt and black pepper.
- 5
Cover and cook over low heat for 4-5 minutes until the whites are set and the yolks still slightly runny; serve hot in the pan.
Nutrition
Per serving
| Calories | 360 kcal |
|---|---|
| Protein | 27 g |
| Carbs | 1 g |
| Fat | 27 g |
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