Breakfast
Beid bi Basturma
The Quirky Foodster Team
Ingredients
- 80 g (3 oz) Basturma, thinly sliced
- 4 Large eggs
- 1 tbsp Vegetable oil
- 1/4 tsp Black pepper
- 2 pieces Flatbread, to serve
Method
- Heat the oil in a frying pan over medium heat.
- Lay the basturma slices in the pan and fry for 1 minute per side until the edges crisp slightly.
- Push the basturma to one side and crack the eggs into the same pan.
- Cook the eggs sunny-side up for 3–4 minutes until the whites are set.
- Season with black pepper and serve immediately with warm flatbread.
Introduction: A beloved weekend breakfast in Cairo and Alexandria, this dish pairs fried eggs with basturma, Egypt's air-dried, spice-crusted cured beef introduced through centuries of trade with the Levant and Ottoman Turkey.
Cultural Background: A beloved weekend breakfast in Cairo and Alexandria, this dish pairs fried eggs with basturma, Egypt's air-dried, spice-crusted cured beef introduced through centuries of trade with the Levant and Ottoman Turkey.
Tips: – Use a well-seasoned or non-stick pan so the basturma's spice crust doesn't stick. Basturma is already well-seasoned, so no extra salt is usually needed.
Variations: – Swap basturma for Egyptian beef sujuk sausage for a spicier version. Scramble the eggs together with the basturma instead of frying separately. Not vegetarian; contains cured beef and eggs.
Storage: Best eaten fresh; leftover cooked eggs do not keep well.
Reheating: Not recommended for reheating; cook fresh each time.
Nutrition: Calories: 310 kcal | Protein: 22 g | Carbs: 3 g | Fat: 23 g | Fiber: 0 g
FAQs:
Q: Where can I find basturma?
A: Middle Eastern and North African grocers usually stock it, often labelled 'bastirma' or 'pastirma'.
Q: Can I bake this instead of frying?
A: Yes, arrange in a small oven dish and bake at 200°C (400°F) for 8–10 minutes.
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