Egg recipes in Turkish cuisine – well, there are quite a number! And this kavurmalı yumurta recipe (kavurma & eggs) is a traditional Turkish dish that makes for a perfect, indulgent weekend breakfast, brunch or lunch.
As with similar dishes like sucuklu yumurta, you know it’s not the healthiest thing in the world. But you know it’s weekend – so this is the time we’re allowed to eat a bit of what we fancy.
And we’re either going to serve it as a standalone meal to share (with lots of crusty bread or fresh simit for dipping, of course).
Or, if you’ve got guests round, add it to the table as part of a long leisurely Turkish breakfast and all the foodie treats that entails.
What Is Kavurma?
This is where it can get confusing. Because the word kavurma is used to describe two different ways of cooking meat – usually beef or lamb.
For this kavurma recipe, we’re using what is commonly called kahvaltılık kavurma (breakfast kavurma) or kışlık kavurma (winter kavurma). Not the sauteed chunks of meat you see in the Turkish dish, saç kavurma.
This type of kavurma is sold pre-packed in Turkish supermarkets, usually in thick circular slices.
If you’re lucky to find it loose, being sold by the weight at a food market (as in the photo above) you can treat yourself to a big slab of it.
For UK readers, if you’re familiar with corned beef or homemade potted beef/meats, kavurma is very similar in both taste and texture.
And where the armed forces are concerned, as with Allied troops in the World War, it’s the same scenario here. Kavurma was an important part of the diet of the Turkish military in the past.
The fat content is high because the meat is cooked and then added to half the amount of fat and pressed to preserve it.
The result is tender, juicy meat that can be crumbled, cut into chunks or (skillfully) sliced. It is then eaten cold or added to other dishes.
And kavurma with eggs is one such delicious, protein-packed dish. It feels a bit naughty because of the fat content. But, yes, we’re treating ourselves!
How To Make Turkish Kavurma & Eggs
We’re working with just two main ingredients here: our kavurma and our eggs. So make sure they’re top notch free-range eggs.
As we’re making the kavurmalı yumurta for two people, we need a medium to large frying pan. That’s because you need to give your eggs space to spread out around your kavurma when you crack them into the pan.
We put our kavurma chunks into the pan. Then start to warm them over a medium heat until the solid fats start to heat and gently sizzle.
Remember, we have high fat content. So we let the meat cook in its own fat rather than adding any extra oil or butter.
You can see the sizzling juices in the photo above. If your meat isn’t particularly high in fat, feel free to add a knob of butter.
Once your meat has released the juices, add your eggs to the pan.
Then tease the egg whites out towards the edges so that it cooks quickly whilst leaving your yolks lovely and soft and runny for dipping your bread into.
Whilst it doesn’t really matter if your yolks break, we like to leave them intact for dipping. So we crack our eggs, individually, into a small bowl first before carefully letting them slide into the pan.
Your eggs will cook in the juices over the medium heat in around 5 minutes.
And then, when you’re ready to serve, do as the Turks do. Take your sizzling pan to your breakfast or brunch table.
Sprinkle the eggs and kavurma with salt and black pepper plus a good few chilli flakes (hot red pepper flakes).
Dunk a chunk of your crusty bread into the yolk and put a bit of the kavurma and egg onto it. Then revel in those delicious weekend brunch flavours…
Kavurma & Eggs Recipe – Turkish Kavurmalı Yumurta
Let’s get cooking and get that brunch on the table!
Kavurma & Eggs – Turkish Kavurmalı Yumurta
This quick and simple Turkish kavurma & eggs recipe makes for a great weekend breakfast or brunch. Serve it as part of a bigger Turkish breakfast or as a standalone dish with crusty bread.
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1 sharp knife
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1 chopping board
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1 small bowl
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1 frying pan
- 175 grams kavurma (or leftover roast beef or lamb)
- 4 large eggs (free range)
- 1 teaspoon hot chilli flakes
- salt & pepper (to season)
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First of all, cut your kavurma into small bite-sized chunks. Don’t worry about any bits that crumble. they can go into the pan as well.
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Place your frying pan over a medium heat on the hob and add your kavurma to the pan.
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Wait a few seconds until the juices start to release and spread the meat evenly over the pan.
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Now crack your eggs into the pan and cook them sunny side up, teasing the loose whites over the surface of the pan so that they cook quickly and the yolk remains runny.
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Once the egg whites are cooked, remove the pan from the heat and sprinkle your kavurma and eggs with salt, freshly ground black pepper and chilli flakes (hot red pepper flakes).
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Take the pan to your table and either enjoy your kavurma and eggs straight from the pan or portion it out onto plates. Eat with crusty bread to dip into your yolks.
- As with all of our recipes, our kavurmalı yumurta – kavurma and eggs – recipe nutrition information is meant as a rough guide only. Calculations are done by a third party API.
- For the kavurma, we have used the values from a pre-packed branded Turkish kavurma. Your values will differ depending on your choice of meat.
- If you can’t get kavurma, British corned beef is quite similar or you can add your own bits of leftover lamb or beef from a roast. You will need to add some butter or oil to the pan if you use leftovers.
Serving: 1Calories: 372kcalCarbohydrates: 1gProtein: 32gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 372mgSodium: 2083mgPotassium: 158mgFiber: 0.3gSugar: 0.4gVitamin A: 837IUVitamin C: 0.01mgCalcium: 59mgIron: 2mg
Afiyet Olsun!