Egyptian Fried Eggs with Pastrami
Savor the rich, smoky flavors of Egyptian Fried Eggs with Pastrami—an effortlessly elegant breakfast or brunch dish that comes together in just 15 minutes. Featuring Egypt’s beloved basturma, a spiced and air-dried beef pastrami, this recipe elevates simple fried eggs with bold, aromatic flair. The basturma crisps slightly in a sizzling blend of butter and olive oil, infusing the eggs with its signature earthy spices. Lightly seasoned with salt, black pepper, and a dash of paprika, the eggs are cooked to perfection, leaving the yolks irresistibly runny. Topped with fresh parsley for a burst of color and served with warm pita or crusty bread, this quick and satisfying dish is a feast for the senses. Perfect for those seeking an authentic Middle Eastern twist to their morning routine, this recipe is as easy as it is unforgettable.
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Recipe Information
Ingredients
- 4 large eggs
- 100 grams Egyptian pastrami (basturma)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Slice the Egyptian pastrami (basturma) into thin strips or small bite-sized pieces and set aside.
Heat a large non-stick skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely while mixing it with the olive oil.
Add the sliced pastrami to the skillet and sauté for 1-2 minutes, stirring occasionally, until the pastrami releases its smoky aroma and starts to crisp slightly.
Crack the eggs directly into the skillet on top of the pastrami, being careful not to break the yolks. Space them out evenly if possible.
Sprinkle the eggs with salt, black pepper, and paprika (if using) to taste.
Cover the skillet with a lid and reduce the heat to low. Cook the eggs for 3-5 minutes, or until the egg whites are fully set but the yolks remain runny. For firmer yolks, cook for an additional 1-2 minutes.
Remove the skillet from heat and carefully plate the fried eggs with pastrami. Garnish with fresh parsley, if desired.
Serve immediately with warm pita bread or crusty bread for dipping.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
