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Mirza Ghasemi with Urfa and Pine Nut Butter

Smoky aubergine-tomato sauce with rich butter and sweet heat.
Egg gently sets into it, silky and satisfying with bold Urfa.
Finished with toasted pine nut butter for a warm, soft bread bite.

breakfast ⏱ 30 min 490 kcal / portion 17.0 g carbs / portion (estimated) vegetarian eggmilktree nuts 🔗 Original source

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Mirza Ghasemi with Urfa and Pine Nut Butter
v6 · rb0e705f985 20260727Z1751 100 g butter 1 piece chilli 30 g pine nut 3 tsp urfa chilli fine sea salt to taste soft bread to taste 🍳 ⏱ 1 min melt butter with split chilli 🍳 ⏱ 8-10 min stir in aubergine and tomato sauce with sugar and water; cook until thickened and bubbling 🍳 ⏱ 3-4 min toast pine nuts until well toasted 🍳 add butter with salt; melt and remove from heat ⏳ stir in urfa chilli and set aside until needed 🌀 whisk eggs with salt and black pepper make wells in sauce and pour in some of the egg mixture 🍳 ⏱ 1 min allow to cook undisturbed until just starting to set 🍳 ⏱ 2 min stir gently to create curds and cook until set but still saucy spoon over half of the urfa and pine nut butter 🍽 serve with remaining urfa and pine nut butter alongside, and with soft bread Mirza Ghasemi 🎉 350 g aubergine and tomato sauce ½ tsp sugar 4 pieces egg black pepper to taste 40 g aubergine and tomato sauce, sugar egg, black pepper 60 g urfa chilli soft bread
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Preparation steps

  1. melt butter with split chilli for 1 minute
  2. stir in aubergine and tomato sauce with sugar and water; cook 8-10 minutes until thickened and bubbling
  3. toast pine nuts for 3-4 minutes until well toasted
  4. add butter with salt; melt and remove from heat
  5. stir in urfa chilli and set aside until needed
  6. whisk eggs with salt and black pepper
  7. make wells in sauce and pour in some of the egg mixture
  8. allow to cook undisturbed for 1 minute until just starting to set
  9. stir gently to create curds and cook for another 2 minutes until set but still saucy
  10. spoon over half of the urfa and pine nut butter
  11. serve with remaining urfa and pine nut butter alongside, and with soft bread

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