Turkish · Brunch
Spiced Beef and Cheese Eggs
Pastirmali Yumurta
Kayseri-style copper-pan eggs cooked over slices of cumin-coated air-cured beef pastirma until the whites just set, finished with melted kasar, parsley, and crusty bread to mop the yolks.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
32gCarbs
5gSugar
4gFiber
750mgSodium
185mgChol
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Instructions
1
Prep
Separate pastirma slices. Slice tomatoes into rounds and capsicums into rings. Grate kasar cheese. Chop parsley. Crack eggs into a small bowl, season with pepper and set aside.
2
Saute
Heat two small copper or cast-iron pans over medium-low heat for 1 minute. Add half the butter to each pan and melt. Lay half the pastirma slices flat in each pan, warm 90 seconds per side until edges curl lightly.
3
Build
Lay tomato and capsicum rounds across pastirma in each pan. Sprinkle oregano and a pinch of salt to each. Cook over medium-low heat 3 minutes until tomato softens and capsicum loses its raw bite.
4
Finish
Pour half the seasoned eggs over the warm bed in each pan. Scatter half the kasar across the top of each. Cook over low heat 3 minutes until whites just set and yolks remain runny.
5
Plate
Remove from heat, scatter parsley over each pan, and serve in the pans with crusty bread alongside to mop the runny yolks.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 120g (4.2 oz) pastirma
- 60g (2.1 oz) kasar cheese
- 200g (7.1 oz) ripe tomato
- 30g (1.1 oz) unsalted butter
- 0.5 tsp ground black pepper
- 0.5 tsp fine sea salt
- 10g (small handful) flat-leaf parsley
- 2 long green capsicums
- 2 pieces crusty country bread
- 0.5 tsp dried oregano