Turkish cuisine · Breakfast & Eggs

Menemen with Pastırma

Menemen with pastırma strips rendered in butter, tomato, pointed peppers and egg.

Ingredients · for 4 servings

• 4 eggs
• 120 g pastırma, thinly sliced
• 4 tomatoes
• 2 green pointed peppers
• 40 g butter
• 1 tsp pul biber (Aleppo pepper)
• 1/2 bunch parsley
• 1 flatbread
• Salt, pepper

Instructions

1. Cut the pastırma slices into finger-wide strips, seed the pointed peppers and cut into rings, peel and dice the tomatoes.
2. Melt the butter in a pan over medium heat and render the pastırma strips for 1–2 min. until they curl and tint the butter a spicy red.
3. Add the peppers and fry for 4 min., turning several times, until soft.
4. Add the tomatoes, lightly salt and simmer uncovered for 6–8 min. until the sauce is thick and fat separates at the edge.
5. Reduce the heat, crack the eggs over the top, season with pepper and fold through only roughly for 2–3 min., so light and yellow streaks remain visible.
6. Sprinkle with pul biber and chopped parsley and bring straight to the table in the pan with warm flatbread.