Turkish Skillet Eggs with Cured Beef (Pastırmalı Yumurta)

Instructions

1. 1

   Wash the green peppers, trim the stems, remove seeds, and slice them into thin 0.5 cm rings. Remove any excess outer spice paste (çemen) from the pastırma slices if desired, then tear or cut the slices into bite-sized strips. Set up a wide nonstick skillet or cast-iron pan over medium heat.

2. 2

   Add 15 ml of olive oil and 25 g of butter to the skillet over medium heat. Let the butter melt completely until bubbling gently. Add the sliced green peppers and sauté for 3 minutes, stirring occasionally with a wooden spoon, until softened and bright green.

3. 3

   Arrange the pastırma strips in a single layer alongside the peppers in the pan. Sauté over medium-low heat for just 1 to 2 minutes, turning them once with tongs. The beef should render its oil and warm through without turning tough or overcooked.

4. 4

   Push the pastırma strips slightly to create 4 shallow spaces in the pan. Crack 1 egg into each space, keeping the yolks whole. If the butter is bubbling too vigorously, reduce the heat to low so the bottom of the eggs does not burn.

5. 5

   Sprinkle 2 g of fine salt over the egg whites and top with 4 g of pul biber flakes. Cover the skillet with a lid and cook on low heat for 3 minutes, until the egg whites are fully set and opaque white while the yolks remain soft and runny.

6. 6

   Ateşten alıp tavayı tezgaha getirin. Spoon the spiced, melted butter from the bottom of the pan over the egg yolks and pastırma. Serve warm directly from the skillet with crusty fresh bread and hot black tea.

Serve with

Drink

Traditional Turkish Clove-Infused Brewed Tea

Turkish · 25 min