Pastırma is not sucuk: more than two minutes in the pan and it toughens while its çemen crust scorches and turns bitter. Warm it briefly in butter and crack the eggs in at once.
Ingredients
For the pan
To serve alongside
Method
-
Melt the butter
Melt the butter in a pan over a medium heat.
-
Warm the pastırma
Add the slices and warm them for 90 seconds only, turning each side.
-
Crack in the eggs
Crack the eggs straight onto the pastırma.
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Cook
Cook over a low heat for 4 minutes, until the yolks reach the consistency you want.
-
Season
Scatter with black pepper. Add no salt, as pastırma is salty enough.
Tips
- Do not keep the pastırma in the pan for more than two minutes; it toughens and the çemen turns bitter.
- Add no salt, as pastırma is already very salty.
- Ask the butcher to slice it thin; thick pastırma dries out in the pan.
Nutrition
345
kcal
26 g
Protein
25 g
Fat
2 g
Carbs
1 g
Sugar
Values are per serving and approximate.