One of the classic breakfast dishes of Kayseri cuisine: it's prepared by sautéing çemen-coated pastırma in plenty of butter and cracking eggs on top. As the aroma of cumin and çemen from the pastırma seeps into the egg, a hearty skillet dish comes together in no time.
Melt the butter in a small pan over low-medium heat, scatter the pastırma slices in and sauté for 2-3 minutes until the edges curl slightly.
Crack the eggs one by one onto the pastırma, lower the heat, cover with a lid, and cook until the whites are set and the yolk stays at your desired consistency.
Transfer to a hot serving plate and sprinkle with thyme if desired; serve immediately with fresh bread.
Important: Sauté the pastırma in its own fat for a few minutes until it darkens slightly before cracking in the egg; otherwise the pastırma can toughen and turn rubbery. Allergen: contains egg and butter (dairy).
Since pastırma is usually salty enough on its own, we recommend tasting before adding any extra salt to the eggs.
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