Breakfast
Kazy Men Jumyrtqa (Fried Eggs with Kazy)
Ingredients
- 150 g (5 oz) kazy (cured horse-meat sausage), sliced into 1 cm rounds
- 4 large eggs
- 1 small onion, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1 tbsp neutral oil (if needed)
Method
- Heat the frying pan over medium heat and add the kazy slices; no extra oil is usually needed as the sausage renders its own fat.
- Fry the kazy for 2-3 minutes per side until lightly browned and the fat has melted into the pan.
- Add the sliced onion and cook for 2 minutes until softened.
- Crack the eggs directly into the pan around the kazy and onions.
- Season with salt and pepper, cover, and cook for 3-4 minutes until the whites are set and yolks reach your preferred doneness.
- Serve immediately straight from the pan with fresh bread.
Introduction: This simple dish pairs fried eggs with slices of kazy, a cured and smoked horse-meat sausage traditionally prepared for winter stores and festive tables.
Cultural Background: This simple dish pairs fried eggs with slices of kazy, a cured and smoked horse-meat sausage traditionally prepared for winter stores and festive tables. Frying kazy releases its rich fat into the pan, which then flavours the eggs — a hearty start to the day on the steppe where meat has long underpinned the daily diet.
Tips: Use a well-seasoned or non-stick pan since kazy fat can catch quickly on high heat. Serve with baursak or fresh bread to soak up the rendered fat.
Variations: Beef or lamb sausage can replace kazy where horse meat is unavailable, though the flavour differs. Some cooks add sliced tomato to the pan for extra freshness.
Storage: Best eaten fresh; leftover kazy can be refrigerated separately for up to 3 days.
Reheating: Reheat the kazy slices in a dry pan over low heat; eggs are best cooked fresh rather than reheated.
FAQs:
Q: What does kazy taste like?
A: Kazy is rich, savoury and slightly smoky, similar in character to a well-seasoned cured beef sausage but with a distinct horse-meat flavour.
Q: Where can I buy kazy outside Kazakhstan?
A: Specialty Central Asian butchers and markets in cities with Kazakh or Kyrgyz communities often stock it fresh or frozen.
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