Egyptian Fried Eggs With Pastrami Recipes

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PASTRAMI AND POTATO HASH WITH FRIED EGGS



Pastrami and Potato Hash with Fried Eggs image

You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.

Categories     Bon Appétit     Breakfast     Potato     Meat     Egg     Kid-Friendly     Squash     Beef     Leek     Sour Cream     Chive     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces
1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces
Kosher salt, freshly ground pepper
2 leeks, white and pale-green parts only, chopped
1 garlic clove, chopped
1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
4 large eggs
1/4 cup sliced chives
3/4 cup sour cream (optional)

Steps:

  • Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
  • Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
  • Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
  • Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

EGYPTIAN FRIED EGGS WITH PASTRAMI



Egyptian Fried Eggs With Pastrami image

This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: http://www.touregypt.net

Provided by Mayas Mama

Categories     Breakfast

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 1/2 ounces pastrami
4 -6 eggs
Pam cooking spray
salt & pepper

Steps:

  • Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
  • Careful: will become crisp+burnt fast!
  • Turn to cook both sides, then add eggs, beaten or whole.
  • When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
  • Take care to not overcook the bastirma, as it will turn bitter.

EGYPTIAN EGGS WITH DUKKAH



Egyptian Eggs With Dukkah image

From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for ZWT6. Prep time is for heating the deep frying oil.

Provided by IngridH

Categories     Lunch/Snacks

Time 15m

Yield 4 eggs, 4 serving(s)

Number Of Ingredients 9

8 tablespoons sesame seeds
4 tablespoons coriander seeds
3 tablespoons cumin seeds
1/2 cup hazelnuts
1 teaspoon salt
1/2 teaspoon pepper
4 eggs
1/4 cup flour, for dusting
vegetable oil (for deep frying)

Steps:

  • DUKKAH.
  • Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
  • Rub the skins off of the hazelnuts as much as possible.
  • Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
  • EGGS.
  • Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
  • Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
  • Remove from the oil and roll in the Dukkah.
  • Serve immediately with a light salad for an appetizer, or as is for a quick snack.

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PASTRAMI-VEGGIE HASH WITH FRIED EGGS | RACHAEL RAY IN SEASON
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2012-01-26  · Using a heatproof spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes. Divide the hash among plates. …
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  • Using a box grater or a food processor with the shredding disk, shred the zucchini, sweet potato and parsnip; transfer to a colander. Toss with 1 tsp. salt and let stand for 20 minutes. Peel and shred the baking potato, roll it in a towel and squeeze out the excess liquid; transfer to a bowl. In the towel, roll up handfuls of zucchini mixture and squeeze to remove the excess liquid. Add to the baking potato. Add the pastrami, 2 tbsp. EVOO, 1/2 tsp. salt and 1/4 tsp. pepper; toss.
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  • Heat 1 Tbsp. oil in a medium nonstick or cast-iron skillet over high until oil shimmers and tiny wisps of smoke are visible. Cook pastrami, tossing often, until browned, about 2 minutes; transfer to a large bowl.
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PASTRAMI AND POTATO HASH WITH FRIED EGGS RECIPE | BON APPéTIT
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  • Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
  • Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
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Sep 17, 2015 - The recipe for an Egyptian Fried Eggs with Pastrami, including ingredients and cooking tips. Sep 17, 2015 - The recipe for an Egyptian Fried Eggs with Pastrami, including ingredients and cooking tips. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures ...
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Top Asked Questions

How do you make scrambled eggs with pastrami?
Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy.
How do you make an omelet with pastrami?
Heat up your omelet pan over low/medium heat. Flake or peel off pastrami pieces from leftovers. Roughly chop the pastrami. You can oil the pan if necessary. Saute pastrami for a minute -- just long enough to heat it through. Crack in 1, 2, or 3 eggs and start scrambling it all together.
How long does it take to cook an Egg Scramble?
You can whisk the eggs first, then add to heating pastrami. Just make your favorite egg scramble recipe. Cook to desired doneness, it should only take 3 - 5 minutes. Serve with any favorite sides like toasted bagels, bread, or sliced tomato and cottage cheese -- although it's such a hearty breakfast you may only need coffee.
What's the best way to fry an egg?
Here's how: 1 Heat a non-stick or a cast iron skillet over medium-high heat with 1 tablespoon cooking oil until the oil starts to shimmer. ... 2 Add the egg to the skillet. 3 Wait until the white begins to set, and then use a fork to gently break up the white closest to the yolk, being careful not to pop the yolk. ... More items...

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