Turkish · Breakfast
Fried Eggs with Cured Beef (Keto)
Turkish-style pastirma fried in butter with eggs, finished with paprika and chili, scattered with feta and parsley. Served with a raw cabbage and cucumber slaw dressed in olive oil and lemon, keeping the plate low-carb while delivering salty, spiced, fatty richness.
$5
7 minsPrep
8 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
518Calories
35.1gProtein
39.3gFat
10.9gCarbs
4.3gSugar
3.8gFiber
1789mgSodium
409mgChol
16.8gSat Fat
685mgPotassium
287mgCalcium
4.1mgIron
2.2mcgVitamin B12
35mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Thinly slice the garlic and fresh chili. Shred the cabbage, slice the cucumber, and crumble the feta. Have all ingredients ready before heating.
2
Toss
In a small bowl, combine the shredded cabbage and cucumber with olive oil, lemon juice, salt, and pepper. Set the slaw aside.
3
Sear
Melt butter in a small skillet over medium heat. Lay pastirma flat and sear 1 minute per side until fat renders and edges crisp slightly.
4
Bloom
Push pastirma aside, add garlic and fresh chili to the rendered butter. Stir in paprika and cook 30 seconds over medium-low heat until fragrant and the butter turns deep red.
5
Fry
Crack both eggs into the skillet over medium-low heat. Fry 2 to 3 minutes until whites set fully and yolks remain jammy; spoon paprika butter over the whites.
6
Plate
Slide eggs and pastirma onto a plate, scatter feta and parsley over top, and serve the cabbage-cucumber slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.2 oz176g pastirma (Turkish cured beef)
- 44 large eggs
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili flakes
- 2 clove2 clove garlic
- 3 oz86g feta cheese, crumbled
- 2 cup180g green cabbage
- 2/3 cup80g cucumber
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
