Azerbaijani-style scrambled eggs with greens (Kukyu)
2 servings
10 minutes
Kukyu is one of the most recognizable dishes of Azerbaijani cuisine, combining simplicity in preparation with a rich aroma of herbs. This egg dish is not just breakfast but a true gastronomic story rooted in ancient Caucasian traditions. It is based on a mix of fresh herbs like dill, cilantro, and parsley that give the dish incredible freshness and lightness. Garlic adds zest while butter provides a delicate texture. Eggs bind all components together, creating an airy consistency. Kukyu is served with yogurt or sour cream, softening the taste and making it even richer. It’s an ideal dish for a light snack or a full lunch that offers a sense of warmth and comfort of Eastern hospitality.
1
Chop all the greens. Peel and chop the garlic.
- Garlic: 2 cloves
- Green: 1 bunch
2
Sauté the greens (leave 1 small bunch of dill) and garlic in butter over medium heat for 1-2 minutes.
- Butter: 1 tablespoon
- Garlic: 2 cloves
- Green: 1 bunch
3
Lightly beat the eggs in a separate bowl and pour them over the greens in the pan. Cook covered on low heat for 7 minutes.
- Chicken egg: 4 pieces
- Green: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
4
Mix the remaining dill with yogurt. Spread the mixture over the scrambled eggs.
- Green: 1 bunch
- Sour cream: 2 tablespoons