Turkish · Breakfast
Fried Eggs with Cured Beef (Gluten-Free)
Pan-fried cured beef with soft-yolked fried eggs, finished with paprika-and-chili butter and a dollop of yogurt. A Turkish breakfast dish where the beef edges crisp while the eggs stay glossy, served with fresh herbs and a trickle of spiced butter.
$5
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
422Calories
35.2gProtein
30.4gFat
4.8gCarbs
1.2gSugar
0.5gFiber
1512mgSodium
450mgChol
13.8gSat Fat
520mgPotassium
110mgCalcium
3.8mgIron
2.4mcgVitamin B12
5mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
gluten-free
Instructions
1
Prep
Mince garlic, dice onion, chop parsley, and slice bresaola into rough 1-inch ribbons if needed.
2
Saute
Melt half the butter in a small skillet over medium heat. Add onion and garlic; cook 2 minutes until soft and translucent.
3
Fry
Add bresaola ribbons and fry over medium-high heat for 1-2 minutes, turning once, until edges curl and lightly crisp. Push beef aside, crack eggs into cleared space, and fry over medium-low heat for 3 minutes until whites set and yolks stay soft.
4
Plate
Slide eggs and bresaola onto a plate. Melt remaining butter with paprika and chili flakes, spoon over yolks, add yogurt dollop, scatter parsley, season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 14-15 thin slices bresaola (cured beef)
- 44 large eggs
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp dried chili flakes (gluten-free, check label)
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp plain yogurt
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
