A Kayseri breakfast classic: air-dried, cured beef called pastirma is cooked in plenty of butter, then topped with eggs. Its cumin and fenugreek aroma infuses the eggs, making a hearty skillet meal in just a few minutes.
Melt the butter in a small skillet over low to medium heat. Add the pastirma slices and cook for 2–3 minutes, until the edges curl slightly.
Crack the eggs over the pastirma one at a time. Lower the heat, cover the skillet, and cook until the whites are set but the yolks remain runny.
Transfer to a warm serving plate and sprinkle with thyme if desired. Serve immediately with fresh bread.
Cook the pastirma in its own fat for a few minutes until it darkens slightly, then add the eggs. This helps prevent the pastirma from becoming tough and rubbery. Contains egg and dairy from the butter.
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