Mirza Ghasemi with Urfa and Pine Nut Butter

breakfast · ⏱ 30 min · 4 portions · 17.0 g carbs / portion · vegetarian · allergens: egg, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/436/mirza-ghasemi-with-urfa-and-pine-nut-butter/