Rinse the millet thoroughly under running water. Transfer to a smaller pot with boiling water (350 ml), add 30 g of butter and cook slowly for 10 minutes under a lid.
Meanwhile, cut part of the cherry tomatoes (150 g) into quarters, mash part of the cheese (100 g) with a fork and chop the basil finely. After boiling, add all three ingredients directly to the millet, do not mix, close with a lid and let steam for another 10 minutes.
Heat ghee butter in a pan. Add sliced ​​garlic, chopped chili pepper and fry for 3 minutes. Season with a pinch of ground black pepper, dust with a teaspoon of turmeric and fry briefly. Add the rest of the cherry tomatoes (50 g) cut in half, a pinch of dried oregano and fry for another 3 minutes.
Finally, add eggs to the pan, sprinkle the yolks with a pinch of salt, black pepper, oregano, the rest of the mashed cheese and cover with a lid. Cook for 6-7 minutes or until the eggs reach the desired density.
After steaming, mix the millet with a fork and spread on a serving plate. Top with the eggs and garnish with basil leaves. Serve hot.

NOTES: Spicy eggs with millet make an ideal breakfast or light dinner and you don’t need any additional bread nor pastry. By adding tomatoes and basil, the millet gets a fresh color and you can use it as a side dish or even a light salad. The melted feta gives it a creamy consistency.

🍽 2 – ⏱ 22 MIN

☉ eggs 4 pcs
☉ ghee 1 tbsp
☉ chili pepper 1 pc
☉ garlic clove 2 pcs
☉ turmeric 1 teaspoon
☉ millet 150 g
☉ butter 30 g
☉ feta cheese 140 g
☉ fresh basil 1 handful
☉ cherry tomatoes 200 g
☉ salt, ground black pepper, dried oregano