Recipe by Maya's Mama
This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: http://www.touregypt.net
Top Review by Jamilahs_Kitchen
Give this recipe the sexy name it deserves Basterma! Dried cured beef with just the right spices salted and cut paper thin! I make mine with just a lil olive oil and then a lil butter and add the eggs. Breakfast of Kings and Queens ;). But seriously I will edit this part out but I just want to say that pastrami is nothing like basterma and people should definitely try to hunt down the real thing. I know zaar doesn't recognize the word but maybe put it in the title and put Pastrami in ( ) with a description of the meat. Eventually maybe zaar will add the ingredient. :)
- 4 1⁄2 ounces pastrami
- 4 -6 eggs
- Pam cooking spray
- salt & pepper
Directions See How It's Made
- Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
- Careful: will become crisp+burnt fast!
- Turn to cook both sides, then add eggs, beaten or whole.
- When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
- Take care to not overcook the bastirma, as it will turn bitter.