Breakfast
Pastırmalı Yumurta: Turkish Eggs with Pastırma
Original name: Pastırmalı Yumurta (Eggs with Pastırma)
About this dish
Pastırmalı yumurta is a quintessential Turkish breakfast dish from the central Anatolian city of Kayseri, where pastırma—a garlicky, fenugreek-rubbed cured beef—has been produced for centuries. The dish pairs sizzling slices of pastırma with softly set eggs, often cooked together in the same pan so the eggs absorb the meat's spiced, savory fat.
It is a proud, no-fuss plate that showcases the region's charcuterie tradition, served with crusty bread to mop up every last bit of flavor.
Ingredients
UK and US measurements are both included for every recipe.
pastırma (Turkish cured beef), thinly sliced
protein100 g
Imperial measurement: 3.5 oz
large eggs
protein4
unsalted butter
fat15 g
Imperial measurement: 1 tbsp
olive oil
fat10 ml
Imperial measurement: 2 tsp
pul biber (Turkish red pepper flakes), plus extra for serving
spice1/2 tsp
freshly ground black pepper
spice1/4 tsp
fine sea salt
seasoning1/4 tsp
fresh flat-leaf parsley, chopped, for garnish
herb10 g
Imperial measurement: 2 tbsp
Method
Prepare the pastırma
PT3MIf your pastırma is very salty, briefly rinse the slices under cold water and pat them dry with paper towels. Otherwise, simply pat them dry. Cut any large slices into pieces about 5 cm (2 inches) long so they fit neatly in the pan.
Heat the pan
PT1MPlace a large non-stick or cast-iron skillet over medium heat. Add the butter and olive oil and let them melt and shimmer together, but do not let the butter brown.
Sizzle the pastırma
PT2MAdd the pastırma slices to the pan in a single layer. Cook for 1–2 minutes, turning once, until they release their fragrance and the edges just begin to crisp. Do not overcook, or they will become tough. Transfer half the pastırma to a plate, leaving the rest in the pan.
Add the eggs
PT4MReduce the heat to low. Crack the eggs into the pan, spacing them evenly among the remaining pastırma. Season with salt (if needed), black pepper, and pul biber. Cover the pan with a lid and cook for 3–4 minutes, until the whites are fully set but the yolks are still runny. For firmer yolks, cook 1–2 minutes longer.
Finish and serve
PT1MScatter the reserved pastırma over the eggs and garnish with chopped parsley. Serve immediately, straight from the pan, with crusty bread on the side.
Equipment
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Nutrition facts
Tips
- Pastırma is already seasoned and salty, so taste before adding extra salt to the eggs.
- If.
- If your pastırma is particularly salty, a quick rinse and pat-dry will keep the dish balanced.
- Keep the heat low when cooking the eggs so the pastırma doesn't burn and the eggs set gently without becoming rubbery.
- For an extra layer of flavor, add a small knob of butter to the pan just before cracking the eggs, it emulsifies with the pastırma fat and creates a rich, glossy finish.
- Serve with a side of sliced tomatoes, cucumbers, and black olives to turn it into a full Turkish breakfast spread.
Serving suggestions
- Serve hot with crusty sourdough or simit, alongside sliced tomatoes, cucumbers, and a handful of black olives. A glass of strong Turkish tea completes the meal.
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Recipe by
Zeynep Yilmaz
Specialises in Turkish cuisineZeynep makes baklava with pistachios from her hometown of Gaziantep. She will tell you the exact village.
Describe yourself in three words: Proud, nutty, regionalist.