Pastırmalı Yumurta is a traditional Turkish breakfast dish that combines the rich flavors of pastırma with the creaminess of eggs. This simple yet delicious recipe is a popular choice for a weekend breakfast or brunch and showcases the unique taste of pastırma. The crispy, slightly spicy pastırma pairs perfectly with soft eggs, making this a satisfying and flavorful meal.
Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 100g (3.5 oz) pastırma, thinly sliced
- 4 large eggs
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Pastırma: Remove the çemen (spice coating) from the edges of the pastırma if you prefer a milder flavor. This step is optional but can tone down the intensity of the spices.
- Cook the Pastırma: Heat a skillet over medium heat and add the butter or olive oil. Once the butter melts or the oil is hot, add the pastırma slices to the pan. Sauté for 1-2 minutes on each side until the pastırma starts to crisp up slightly. Be careful not to overcook it, as pastırma can dry out quickly.
- Add the Eggs: Once the pastırma is cooked, spread it evenly across the skillet. Crack the eggs directly over the pastırma slices, being careful not to break the yolks. You can either cook the eggs sunny side up or scramble them gently with the pastırma.
- Season and Cook: Season the eggs with a pinch of salt and pepper. If you like your eggs runny, cover the skillet with a lid and cook for 2-3 minutes until the whites are set but the yolks remain soft. If you prefer scrambled eggs, gently stir them into the pastırma until cooked through.
- Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with freshly chopped parsley if desired. Serve immediately with crusty bread, olives, and a side of tomatoes or cucumbers for a complete Turkish breakfast.
Tips
- Cooking the Pastırma: Pastırma cooks quickly, so keep an eye on it to prevent it from becoming too dry. A quick sauté is all it needs to release its flavor.
- Egg Preference: If you prefer your eggs scrambled, gently mix the eggs with the pastırma as they cook, or for a more traditional take, leave the eggs sunny side up.
- Pairing: Serve with Turkish tea (çay), fresh bread, and a side of beyaz peynir (Turkish white cheese) to complete the experience.
Things to Consider
- Çemen Coating: If you’re not used to the strong flavor of çemen, you can scrape some of it off the pastırma before cooking. However, if you love bold flavors, leave it on for the full pastırma experience.
- Variations: For an extra touch, you can add sliced tomatoes or green peppers to the pan before adding the eggs, sautéing them lightly to create a richer flavor.
This Pastırmalı Yumurta recipe is a delicious and traditional way to enjoy pastırma, perfect for breakfast or brunch. The combination of crispy pastırma and soft eggs is a true Turkish classic that brings the flavors of Anatolia to your table. Afiyet olsun!