A traditional Turkish breakfast is not complete without an egg dish, at least that’s what my mom used to say and always prepared something with egg for our weekend breakfasts.  I still follow her teaching in my kitchen every Saturday & Sunday morning. 

Two of the most well known and often prepared breakfast dishes are eggs with pastirma & eggs with sucuk.  If you missed my posting about PASTIRMA, click to read.

Here is simple and quick recipe for a perfect weekend breakfast.

Scrambled eggs with Pastirma

Ingredients

• 4 large eggs
• 7 slices of pastirma (less if you prefer)
• 2 tablespoons of olive oil
• salt for taste

Preparation

1. Into a mixing bowl crack the eggs and whisk.
2. Stack the pastirma on top of each other and cut into 3 sections. (3×7=21 small pieces) This makes for small pieces.
3. Add in the pastirma into whisked eggs – as picture above. Add in salt and mix.
4. Over a medium heat up your cooking pan (teflon works best) - heat up the olive oil and pour in your mixture.
5. With a wooden spoon stir the mixture in the pan, as if you are making scrambled eggs. Cook for a couple of minutes about 2 min until eggs are cooked and the pastirma will cook with the heat of the pan and eggs.
   Note: You can fully cook the eggs all the way through OR leave it a bit runny
6. Serve with toasted bread & enjoy!

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Tags: A D Food Market, Breakfast & Brunch, eggs, Pastirma, Turkish