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Bastourma Eggs
Egyptian spiced cured beef with scrambled eggs, intensely flavoured and fragrant with fenugreek. Frying the bastourma first and letting its spiced fat render into the butter carries all its flavour straight into the eggs.
Ingredients
Instructions
Melt butter in a pan over medium heat.
Add bastourma slices and fry 1 minute each side until edges curl.
The fat from the bastourma will render into the butter.
Beat eggs with a pinch of cumin and season lightly.
Pour eggs over bastourma.
Scramble gently to desired consistency.
Scatter with fresh parsley.
Serve immediately with warm bread and olives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
