Urfa Style Eggs Recipe

I discovered eggs with pepper paste during our trip to Şanlıurfa this summer and, without exaggeration, became addicted to it. It became one of the breakfast dishes I made most frequently throughout the summer. The recipe was first explained to us by a young man in a spice shop we visited. The next day, we had the chance to taste it at a breakfast place we went to. I wasn't keen on carrying pepper paste all the way from there, but after tasting the eggs with pepper paste, I ended up buying some spicy paste from Gaziantep the following day. Since I returned, I've been making eggs with pepper paste almost every day, with at most a day in between.

At first, I was just sautéing the pepper paste and adding the eggs, but the paste wouldn’t dissolve properly, leaving chunks and making the mixture uneven. Over time, I improved and started dissolving the paste with a little water. This way, the paste blends smoothly with the eggs, resulting in a better appearance and enhanced flavor. I hope the people of Urfa don't criticize me for adding water to the recipe—I know it's not in the original, but it works a bit better this way, as I mentioned.

One reason I love eggs with pepper paste so much is that it reminds me of the “sulu yumurta” (eggs with water) that I've enjoyed since childhood. While paprika and pepper paste might seem quite different, the flavors they impart are remarkably similar. There’s enough similarity to avoid the feeling that this is a completely unfamiliar taste.

Since the paste I bought is spicy, it gives a pleasant, mildly spicy flavor. But if you don't like spice, you can use sweet pepper paste instead. If you have sweet pepper paste but want it to be spicy, you can add some chili flakes.

Enjoy the recipe...

Enjoy your meal...