Egyptian Eggs with Basturma

Name: Egyptian Eggs with Basturma
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Cuisine: Egyptian
Ingredients: 2 tbsp (28 g) unsalted butter; 3 oz (85 g) basturma (spiced cured beef), sliced very thin, with the outer casing of spice paste trimmed only if thick or bitter, then cut into 1-inch (2.5 cm) pieces; 1 medium (about 5 oz) (150 g) ripe medium tomato, cored and cut into ½-inch (1 cm) dice; 4 large (200 g) large eggs, at room temperature, each cracked into a small cup or ramekin; black pepper, freshly ground, to taste; 1 tbsp (4 g) fresh flat-leaf parsley, finely chopped (optional); 2 rounds (120 g) Egyptian baladi bread or pita, for serving

From the MyKitchenBank Kitchen

Crisp-edged slices of spiced basturma sizzle in butter with juicy tomato, then cradle sunny eggs cooked just until the whites set and the yolks stay runny. A classic Egyptian breakfast that takes 15 minutes.

Prep: 8 min
Cook: 10 min
Total: 18 min
Makes: 2 servings (4 eggs total)

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Steps

Before you start

Basturma is salty and heavily spiced, so you need little or no added salt. Taste before seasoning.
Take the eggs out of the fridge 15 minutes ahead so the whites set more evenly.
Have the bread ready and the plates nearby. The eggs finish quickly and are best eaten right away.
Ask the deli to slice the basturma thin, or slice it as thin as you can with a sharp knife.

1
Prep the ingredients
- Cut the basturma into 1-inch (2.5 cm) pieces and dice the tomato into ½-inch (1 cm) pieces.
- Crack each egg into its own small cup or ramekin, keeping the yolks whole.
- Heat the 10-inch (25 cm) skillet dry over medium heat, warm each bread round for 20 to 30 seconds per side until soft and pliable, then wrap the bread in a clean towel and set it aside.
- Wipe out any crumbs from the skillet.
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Ready when: Bread is warm and pliable, yolks are intact and everything is within arm's reach of the stove.
Tip: Cracking eggs into cups first means you can slide them in gently without breaking a yolk.
2
Melt the butter
- Set the skillet over medium heat.
- Add the butter and swirl until fully melted and foaming gently.
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Ready when: Butter is foamy but not browned.
Tip: If the butter browns quickly, lower the heat a little.
3
Crisp the basturma
- Add the basturma pieces in a single layer.
- Cook, stirring often, for 2 to 3 minutes until the edges darken slightly and curl, and the butter turns red-orange from the spices.
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Ready when: Edges are slightly crisp and the kitchen smells strongly of fenugreek and garlic.
Tip: Don't cook it longer or it turns hard and bitter.
4
Soften the tomato
- Add the diced tomato and cook, stirring occasionally, for 2 minutes until it softens and releases its juices but still holds its shape.
- Spread the mixture evenly over the pan base.
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Ready when: Tomato pieces are soft and the pan is glossy with juices, not watery.
Tip: If the tomato is very juicy, cook an extra minute so the eggs don't sit in a pool of liquid.
5
Add the eggs
- Reduce the heat to medium-low.
- Gently slide each egg from its cup onto the basturma and tomato, spacing them apart.
- Season with black pepper only; skip salt for now.
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Ready when: Whites turn opaque at the edges within about 30 seconds.
Tip: Basturma is already salty, so taste before adding any salt.
6
Cover and set
- Cover the pan with a lid and cook for 3 to 4 minutes, until the whites are fully opaque and set, and the yolks are glossy and still jiggle when the pan is nudged.
- Cook 1 to 2 minutes longer for firmer yolks.
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Ready when: No clear or wobbly white remains around the yolk. Whites should reach 160°F (71°C) for a firm set if serving anyone vulnerable.
Tip: Keep the heat low so the bottoms don't turn rubbery.
7
Garnish and serve
- Sprinkle with parsley if using and add more pepper.
- Serve straight from the pan with the warm bread for scooping up the yolk and spiced butter.
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Tip: Serve immediately; the eggs keep cooking in the hot pan.

Good to know

Tips

Slice the basturma thin so it crisps quickly and is easy to eat. Thick pieces stay chewy.
Don't skip the lid. Steam sets the top of the whites without flipping, keeping the yolks runny.
Use a ripe, flavorful tomato; a pale one makes the dish taste flat.
For a heartier meal, serve with pickled vegetables, olives and fresh cucumber.

Make ahead

Slice the basturma and dice the tomato up to 1 day ahead and refrigerate separately in covered containers. Cook the eggs just before serving.

Storage & reheating

Best eaten immediately. Leftovers keep covered in the fridge up to 1 day; reheat gently in a skillet over low heat with a splash of water until warm (yolks will be set). Not recommended for freezing. Unopened sliced basturma keeps refrigerated per package date; once opened, use within 5 days.

Substitutions

basturma (spiced cured beef) → sujuk (spicy beef sausage) or thinly sliced pastrami. Sujuk gives a similar spiced flavor; pastrami is milder, so add a pinch of ground cumin and garlic powder.
unsalted butter → ghee or olive oil. Ghee is traditional and tolerates higher heat; olive oil gives a lighter flavor.
ripe medium tomato → drained canned diced tomatoes (⅓ cup / 80 g). Use when fresh tomatoes are out of season and cook 1 minute longer to evaporate moisture.
Egyptian baladi bread or pita → toasted sourdough or crusty country bread. Any sturdy bread works for scooping up the yolk.