Step 1: Prepare the Boiled Eggs for the Filling
Place 2 eggs in a pot, cover with boiling water, and cook for 12 minutes until hard-boiled.
Cool under cold water, peel, and chop finely. Set aside for the filling.
Step 2: Make the Dough
In a large bowl, beat 6 eggs with salt until smooth and fluffy (about 1–2 minutes with a whisk or hand mixer).
Add 1½ cups of sour cream or full-fat yogurt, and mix until creamy.
Gradually add 300 g (2⅓ cups) of flour and 3 teaspoons of baking powder, whisking until a smooth, thick batter forms.
The consistency should be pourable but not too thin—similar to pancake batter.
Step 3: Prepare the Tuna Filling
Drain 2 cans of tuna, flake with a fork, and add to a medium mixing bowl.
Add the chopped boiled eggs, 100 g shredded mozzarella, chopped parsley, and salt to taste. Mix gently to combine.
This mixture should be moist and flavorful—perfect for a savory, protein-rich filling.
Step 4: Assemble the Breakfast Bake
Preheat your oven to 180°C (350°F). Grease a rectangular or round baking dish with butter.
Pour half of the dough into the dish and smooth it out evenly with a spatula.
Spread the egg and tuna filling evenly across the surface.
Pour the remaining dough over the top and gently spread to cover the filling completely.
Sprinkle the surface with sesame seeds for added texture and a golden finish.
Step 5: Bake
Bake for 40–45 minutes, or until the top is puffed and golden brown, and a toothpick inserted into the center comes out clean.
Let cool for 5–10 minutes before slicing.
Step 6: Serve
Slice into squares or wedges and serve warm or at room temperature.
This bake is delicious on its own or paired with a fresh cucumber-tomato salad or yogurt sauce.
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