Turkish · Breakfast
Fried Eggs with Cured Beef
Pan-fried eggs cooked in the fat of sizzled pastirma, the Turkish air-dried cured beef coated in cumin and fenugreek. The beef renders and crisps at the edges while eggs soak up the smoky, spiced fat, finished with black pepper and served with warm bread.
$5
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
430Calories
29.2gProtein
29.8gFat
14.3gCarbs
3.1gSugar
1.8gFiber
1445mgSodium
510mgChol
12.4gSat Fat
395mgPotassium
95mgCalcium
3.8mgIron
2.4mcgVitamin B12
8.2mgVitamin C
low-carb
low-calorie
spice-route
all-time-classics
breakfast
Instructions
1
Slice the pastirma thinly and halve the tomato; crack the eggs into a small bowl.
2
Melt butter in a small skillet over medium heat; add pastirma and garlic, fry 2 minutes until fat renders and edges crisp, then sprinkle cumin and stir 15 seconds until fragrant.
3
Pour eggs over the pastirma and nestle tomato halves into the pan; cook on medium-low for 3 minutes until whites set and yolks remain soft.
4
Grind black pepper over top and slide onto a plate; serve immediately with warm bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz pastirma (Turkish cured beef)
- 44 large eggs
- 2 tbsp2 tbsp butter
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp cumin-ground
- 1/4 tsp1/4 tsp black-pepper, freshly ground
- 22 small tomato
