Ingredients
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4 1/2
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4 - 6
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Directions
Egyptian Fried Eggs With Pastrami,This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: 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. 🙂
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Steps
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1
Done
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Fry Pastrami in the Skillet With the Cooking Oil or Spray. (about 30 Seconds a Side). |
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2
Done
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Careful: Will Become Crisp+burnt Fast! |
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3
Done
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Turn to Cook Both Sides, Then Add Eggs, Beaten or Whole. |
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4
Done
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When Eggs Are Set, Remove to Serving Dish and Season to Taste. Garnish With Fruit or as Desired. |
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5
Done
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Take Care to not Overcook the Bastirma, as It Will Turn Bitter. |
