Eggs cracked over pastirma lightly crisped in butter and cooked in the pan, a classic Turkish breakfast. High in protein and gluten-free.
Ingredients
Instructions
- 1
If you like, scrape a little of the spice coating off the pastirma slices; do not add salt, as pastirma is salty.
- 2
Melt the butter over medium heat in a large frying pan or two small pans.
- 3
Lay the pastirma slices in the pan and warm them for 1 minute, turning, until the edges curl slightly.
- 4
Crack the eggs over the pastirma without breaking the yolks.
- 5
Cover and cook on low heat for 3-4 minutes until the whites are set and the yolks slightly runny. Serve hot in the pan.
Nutrition
Per serving
| Calories | 241 kcal |
|---|---|
| Protein | 22 g |
| Carbs | 2 g |
| Fat | 16 g |
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