2020-08-13 / test@t
Fried suluguni with eggs
For fried suluguni with eggs, you can serve cucumber salad with cilantro, seasoned with sunflower oil mixed with a drop of vinegar and red adjika.
- 4 large eggs
- 4 pieces of suluguni, 1.5-2 cm thick
- 2 large ripe tomatoes
- 7-8 sprigs of greenery (cilantro, tarragon, Reagan)
- boning flour
- melted butter
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Suluguni pieces should be sized to fit freely in a heavy-bottomed pan. Pat the cheese dry with paper towels and roll in flour, rubbing a little on the surface.
Cut the tomatoes into slices and pepper. Gently break the eggs into a bowl and season just a little with salt and generously with pepper. Remove the stems from the greens, chop or pick the leaves with your hands.
Heat a large, heavy-bottomed skillet and place in non-ghee. Shake off excess flour from the pieces of suluguni and place in a hot skillet at the same time. The fire should be maximum.
After about 1.5-2 minutes. a dense brown crust will form on the suluguni, and on the sides the cheese will melt and flow. Turn the cheese over with a wide spatula and immediately place the tomatoes side by side.
After another 2 min. pour the eggs into the pan, after 1 min. sprinkle eggs with herbs, cover and reduce heat. Fry the eggs to the desired doneness and serve.