Turkish Eggs with Rump Steak
Ingredients:
- Eskort Rump Steak
- 200g halloumi cheese
- 1 C full cream yogurt
- ¼ C harissa paste
- 4 eggs fried
- Fresh herbs chopped (parsley chives)
- Olive oil
- Salt
- ½ C flour
- ¼ C oil
Method
- Heat a frying pan over a high heat. Slice the halloumi into ½ cm slices.
- Dip the halloumi into the flour and fry the, with a ¼ C of oil until golden on both sides. (2 min per side)
- Heat another frying pan over a high heat.
- Season the steak with the olive oil, salt and pepper and fry the steak for 6 min on each side and 1 min on the fat.
- Allow the steak to rest for 5 min before you slice it.
- Fry the eggs to your preference
Serve:
- Place about a ¼ C of yogurt on each plate, swirl some harissa paste into the yogurt and add a fried egg to the yogurt. (Preferably sunny side up.)
- Add the sliced steak to the plate and garnish with the chopped herbs.
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