Spicy frumenty with staka & eggs
Frumenty (or as it called in Greek, Trahanas), is a popular dish in Mediterranean cuisine, with origins in the medieval cuisine of Western Europe, primarily made from boiled, cracked wheat. Our version of frumenty with creamy staka from Chania, Crete (a type of clarified butter produced from sheep's milk) and fried eggs, is an insanely easy and tasty meal, proudly proving that a quick dinner never has to be a dull dinner.
In case you are in need of a filling and hearty dish to serve your guest together with cold beers or just looking for something easy to cook on holidays, we’ve got you!
Servings: 2
Time: 30 minutes
Method:
1) Bring a pot of salted water to boil and cook the frumenty following the pack instructions. Meanwhile heat staka in a large frying pan over medium heat until it melts.
2) Set the frumenty off fire, drain it and add it straight into the pan with the staka. Give it a good stir while keeping on medium fire for about 1 minute.
3) Crack the eggs into another pan with some olive oil and cook them for 2-3 minutes until you have a crunchy white and a runny egg yolk.
4) No it’s time to assemble! Leave frumenty into the pan, top with the fried eggs and garnish with chopped chives, some lemon zest, salt & pepper.
Ingredients:
70 g cretan staka butter (clarified butter)
3 eggs
6 chives
1 lemon
salt & pepper
