Turkish cuisine · Breakfast & Eggs

Pastırma Eggs

Fried eggs on richly spiced pastırma, cooked in butter – a Kayseri breakfast from the copper pan.

Ingredients · for 2 servings

• 4 eggs
• 80 g pastırma, thinly sliced
• 30 g butter
• 1 tsp pul biber (Turkish pepper flakes)
• 1/2 bunch parsley
• 1 flatbread
• Salt, pepper

Instructions

1. Trim the thick çemen (fenugreek) rim off the pastırma slices if it's very strong, and halve the slices; finely chop the parsley.
2. Melt the butter in a small pan over medium heat until it foams but hasn't browned yet.
3. Lay the pastırma in a single layer and fry for 30–45 sec. per side until the edges curl and the spiced fat renders out – no longer, or it turns tough.
4. Lower the heat to gentle and carefully crack the eggs over the slices so the yolks stay whole.
5. Cover and let set for 3–4 min. until the whites are milky-white and firm but the yolks still glisten runny.
6. Sprinkle with salt, pepper and pul biber, scatter over the parsley and serve straight from the pan with warm flatbread.