Egg And Cheese Stuffed Bazlama Bread

Egg and Cheese Stuffed Bazlama Bread is a delicious Turkish-inspired dish featuring soft, pillowy bazlama bread filled with a rich and savory egg and cheese mixture. This comforting and satisfying bread can be enjoyed as a hearty breakfast, snack, or even a light dinner.

Ingredients:

2 large bazlama breads (store-bought or homemade)
3 large eggs
1 cup shredded cheese (mozzarella, feta, or your favorite blend)
2 tablespoons butter or olive oil
2 tablespoons milk or cream (optional, for creamier eggs)
1 tablespoon chopped fresh parsley or dill (optional)
Salt and pepper to taste
Chili flakes or paprika (optional, for spice)

Instructions:

Prepare the Filling:
- In a medium bowl, whisk the eggs with a pinch of salt and pepper. Add milk or cream for a fluffier texture (optional).
- Heat 1 tablespoon of butter or olive oil in a skillet over medium heat.
- Pour in the eggs and cook gently, stirring continuously, until soft and slightly undercooked (they will finish cooking in the bread). Set aside.
- Stir in the shredded cheese and fresh herbs into the warm eggs. Mix well and set aside.
Prepare the Bazlama:
- Take each bazlama bread and either slice it in half horizontally (to create two thin pieces) or cut a pocket into the side of the bread, depending on its thickness.
- Be careful not to cut all the way through.
Stuff the Bread:
- Carefully spoon the egg and cheese mixture into the pocket or between the layers of the bazlama. Distribute the filling evenly.
Toast the Stuffed Bazlama:
- Heat the remaining butter or olive oil in a skillet over medium heat.
- Place the stuffed bazlama in the skillet and cook for 2-3 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted.
Serve:
- Remove from the skillet and let it cool slightly before slicing.
- Garnish with a sprinkle of chili flakes or paprika, if desired.
- Serve warm with yogurt, a fresh salad, or pickles on the side.