Turkish Cured Beef and Egg Skillet

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Turkish pastırma is an air-dried cured beef coated in a fragrant paste of fenugreek, garlic, and warm spices. In this classic Turkish breakfast preparation, the salty cured beef is gently sautéed with sweet peppers and ripe tomatoes, then folded with soft scrambled eggs for a deeply savory, protein-rich start to the day.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 42 gFat
• 15 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 6 gSugar
• 45 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 42 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the vegetable base

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely sliced
• 1 green bell pepper, sliced into strips
• 2 medium ripe tomatoes, diced
• 200 g Turkish cured beef (pastırma), cut into thin strips

For the eggs and finishing

• 4 large eggs, lightly beaten
• 1 tsp ground sumac
• 2 tbsp fresh parsley, chopped
• 1/2 tsp ground Aleppo pepper (optional)
• Crusty bread or simit, for serving
• Black pepper, freshly ground

Directions

1. Heat the butter and olive oil in a medium non-stick skillet over medium heat until the butter melts and starts to foam.
2. Add the sliced onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.
3. Stir in the bell pepper strips and cook for another 3-4 minutes until they begin to soften and char lightly at the edges.
4. Add the Turkish cured beef strips and sauté for 1-2 minutes just until fragrant and heated through, as the meat is already cured.
5. Stir in the diced tomatoes with a pinch of black pepper and cook for 2-3 minutes until the tomatoes break down into a light sauce.
6. Pour the beaten eggs evenly over the mixture and gently fold with a spatula until the eggs are just set but still soft and pillowy, about 90 seconds.
7. Remove from the heat and sprinkle with sumac, Aleppo pepper, and fresh parsley. Taste before adding any salt, as the cured beef is already quite salty.
8. Serve immediately from the skillet with plenty of crusty bread or warm simit for sopping up the flavorful juices.

Cook’s Notes

• The cured beef is naturally salty, so always taste the dish before adding any extra salt.
• If the fenugreek-spice coating feels too intense, gently scrape off some of the paste with a knife before slicing the meat.
• A pinch of Turkish red pepper flakes adds a gentle heat that complements the earthy fenugreek notes.
• For a more traditional approach, crack whole eggs into small wells in the mixture, cover, and poach instead of scrambling.
• Serve with strong Turkish tea or freshly brewed coffee for an authentic breakfast experience.

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