Beans with Egg (Yumurtlama)

atistirmalik

Fasulyeli yumurtalaması is one of the most practical and beloved dishes of Çorum’s village kitchen: cooked beans are warmed in butter, then eggs are cracked directly over the top to cook. The word “yumurtlama” refers to this technique of cracking eggs over a dish; the same move is applied to menemen, spinach and leek dishes across Anatolia.

Two Common Versions

• With white beans: At village breakfasts and suppers, boiled or leftover white beans are warmed in butter and finished with cracked eggs. It is a textbook example of Anatolia’s “second-day” cooking, turning yesterday’s stew into this morning’s feast.
• With green beans: “Yumurtalı Fasulye” appears on the menu of Yöresel Çorum Mutfağı, the restaurant run by Çorum Municipality’s subsidiary BELTUR; its listing calls for 300 g green beans, 90 g onion, 1 egg, 30 g butter and 30 g sunflower oil. The beans are sautéed with onion and finished with egg.

At the Table

Yumurtlama dishes are the hot element of Çorum’s village breakfast: with egg salad, eggy bread and boiled potatoes, they make up the egg side of the table. The dish appears at harvest returns, cold winter mornings and guest meals alike.

The same technique — cracking eggs over a nearly finished dish — is widely used in Çorum cuisine, applied to aubergines, courgettes and potatoes as well. That simplicity is exactly what keeps the dish at the heart of the local kitchen.

🍳 How to make it

Servings: Serves 2Time: ~15 minutes (with cooked beans)

Ingredients

• 2 cups cooked white beans (or yesterday's bean stew)
• 3 eggs
• 2 tbsp butter
• 1 small onion, finely chopped (optional)
• Salt, red pepper flakes, black pepper

Method

1. Melt the butter in a pan; if using, sauté the onion until soft.
2. Add the beans and warm through over medium heat for 5-6 minutes; season with salt and spices.
3. Make small wells in the beans and crack the eggs into them.
4. Cover and cook on low heat for 4-5 minutes, until the egg whites set.
5. Serve hot with fresh bread and pickles.

💡 Tips

• Traditionally this is how yesterday's bean stew is revived for breakfast — the eggs give it a second life.
• It is also made with green beans: 'Yumurtalı Fasulye' on the menu of BELTUR's Yöresel Çorum Mutfağı restaurant combines green beans, onion, egg, butter and sunflower oil.

A traditional recipe; quantities and times are approximate and vary by household.

← All Çorum dishes