A sweet and spicy egg recipe for breakfast/lunch or suhoor during Ramadan.
n a skillet over medium heat, add 1/4 of the butter/oil you are using and the agwa, work the agwa a bit with a spatula or a wooden spoon until soft.
Shape the agwa into a ring with enough space for the egg to get in.
Turn down the heat to medium-low and add the remaining butter/oil in the middle of the agwa ring.
* Some people like adding vanilla instead of black pepper, also some like adding salt along with black pepper. ** You should still notice some runny whites around the yolk. *** You can of course scramble the egg along with the agra and call it a day.