Eggs with Basturma

Name: Eggs with Basturma
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 4
Cuisine: Egyptian
Ingredients: 4 eggs; 100 g basturma; 1 tsp olive oil; 1/4 teaspoon black pepper; 1 tbsp parsley

Tender eggs with lightly crisped basturma, without extra salt or prolonged cooking.

Cooking time: 10 min
Hands-on time: 8 min
Free time: 2 min
Difficulty: Easy
Cuisine: Egyptian
Calories: 260
Contains: Eggs

Basturma seasons the pan by itself; giving it one minute before the eggs releases its fat and aroma without turning leathery.

Before you start

Before turning on the heatDo not add salt before tasting; basturma is usually salty enough on its own.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the skillet

4 eggs — lightly whisked
100 g basturma — thinly sliced and torn
1 tsp olive oil — or a small knob of butter
1/4 teaspoon black pepper — freshly ground
1 tbsp parsley — chopped, to finish

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Nonstick skillet with a lid — The nonstick surface lets the eggs set gently without tearing.
Small bowls for preparing the eggs — Set it out before starting so the recipe stays within its short cooking time.

Method

Cut the basturma into strips and lightly whisk the eggs with pepper but no salt.
2 min
You’ll know it’s ready when
The filling is ready and the eggs are lightly whisked.
Tip: Do not over-whisk; stop once the white and yolk are just combined.
Heat the oil and toss the basturma until fragrant and its edges curl.
2 min
You’ll know it’s ready when
A little basturma fat has rendered without the slices drying out.
Tip: Cook off vegetable moisture before adding the eggs so the dish does not turn watery.
Pour in the eggs and stir slowly from the edges towards the center.
2 min
You’ll know it’s ready when
The egg is distributed through the filling and no longer runny at the edges.
Tip: Lower the heat after adding the eggs; high heat dries the surface before the center sets.
Cover the skillet and leave it over the lowest heat.
2 minYou can walk away
You’ll know it’s ready when
No raw liquid remains and the folds stay glossy and tender.
Tip: Lift the lid only once near the end so heat is not lost every minute.
Remove the skillet immediately, taste for salt, and add parsley if using.
2 min
You’ll know it’s ready when
The eggs are tender but set and the dish is ready to eat at once.
Tip: Take the eggs off before they look dry; residual heat finishes the last moment of cooking.