Savory Tuna and Egg Breakfast Bake with Mozzarella

For Assembly
Butter: For greasing the baking dish

Sesame Seeds: 1 tablespoon (optional, for topping)

Step-by-Step Cooking Directions

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.

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