Ouă cu brânză de burduf: egg appetizer with broth

Name: Ouă cu brânză de burduf: egg appetizer with broth
Ingredients: 4 eggs; 150 g burduf cheese; 2 tablespoons oil; 2 tablespoons broth; 1/2 teaspoon chilli flakes; 5 g chives (chopped)

Appetizers - Ouă cu brânză de burduf: egg appetizer with broth by Georgiana A. - Recipia

Ouă cu brânză de burduf, made straight in the pan: the cheese (burduf, a Romanian sheep's cheese) is cut thin and melted with a little broth. The eggs go in on top and are stirred for just a few minutes, until they are soft, with a bit of heat from the chilli flakes. I take them off the heat while they still look glossy, not once they have dried out completely. Prep: 10 minutes. Cooking: 5 minutes. Total time: 15 minutes. Serves: 2. About 480 kcal and 28 g protein per serving.

Ingredients

4 eggs
150 g burduf cheese
2 tablespoons oil
2 tablespoons broth
1/2 teaspoon chilli flakes
5 g chives (chopped)

Preparation

1. The burduf cheese is cut into thinner slices and put in a pan with 2 tablespoons of oil, over medium heat, until it melts, about 3 minutes. 2. Once the cheese has melted, add 2 tablespoons of broth and stir. 3. Break the eggs over the cheese, add 1/2 teaspoon of chilli flakes and stir for 2 minutes, until they cook but stay soft. 4. Serve the eggs with the chopped chives sprinkled on top.

Notes

They are best eaten fresh, but the rest can be kept in the fridge for up to 3 days and reheated slowly, over low heat. Burduf cheese is usually salty and sour, so taste before adding salt or more broth. Chilli flakes are hot, so if you want a milder taste, use just a pinch. The chives can be replaced with finely sliced spring onion. Eggs and cheese mean eggs and dairy, so this is not suitable for people allergic to these ingredients. They go well with toast or a slice of homemade bread, and they also suit breakfast.