Kavurma with Eggs and Vegetables
1 cubanelle pepper, cut in bite size
2 medium-size tomatoes, diced
2 tbsp extra virgin olive oil
Grated mozzarella or crumbled feta cheese
Saute the cubanelle peppers in the pan with olive oil at medium to high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes stirring occasionally at medium heat. Make sure you don't overcook, otherwise it will be dry. Add the kavurma, stir.
Then, make room and break the eggs. When the egg whites are cooked, sprinkle some cheese over the top. Then remove it from the heat after a minute or so. Do not overcook the egg yolk!
Serve with freshly baked Turkish bread as breakfast or brunch or lunch.
Labels: Breakfast and Eggs