We use a large deep pot to fry a big chopped onion together with one bay leaf, a pinch of salt and some thyme, until it turns soft. Separately we fry small chunks of beef, about one pound, for couple of minutes, just until we seal juices inside.

This is a fast but not furious breakfast recipe! Watch my pictures, you`re about to take the classic morning fried egg to the next level, making it healthier and also good looking!

I love this recipe because it comes with a story. I was born in a city on the Black Sea coast where a huge community of Turkish and Tatar people lives, so a lot of my culinary inspiration came from their part, too. I grew up with baklava and suberek and this last one is not just delicious but also easy to prepare all around the world.

Take 20 chicken wings, cut them in three parts and split the joint between the two bones, so the marinade could get better in the meat but also to make them easier to eat.