Eggs with Agwa
A sweet and spicy egg recipe for breakfast/lunch or suhoor during Ramadan.
Servings: 1 person
Ingredients
- ¼ cup Agwa.
- 1 egg , large.
- 1 Tablespoon oil or butter.
- A sprinkle of freshly ground black pepper.*
Instructions
- n a skillet over medium heat, add ¼ 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.
- Gently crack an egg into the hole in the middle of the agwa, cook for 3 minutes or until the whites are mostly set.**
- Tilt the pan towards you and with a spoon take some of the butter and gently spoon it over the uncooked whites avoiding the yolk as it will cloud.***
- When all the white is cooked sprinkle with pepper.*
- Remove from pan leaving any excess butter/oil behind.
- Serve warm and enjoy!!.
Notes
* 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.
