Menemen-Inspired Spiced Scrambled Eggs with Pastırma

Instructions

1. 1

   Thinly slice the pastırma. Finely chop the red and green bell peppers, tomato, and garlic. Chop the fresh parsley and dill.

   ~5 min
2. 2

   Heat the frying pan over medium heat. Add the sliced pastırma and cook until crispy, about 3-4 minutes per side. Remove the pastırma from the pan and set aside on a plate, leaving the rendered fat in the pan.

   ~7 min
3. 3

   Add the butter to the pan with the pastırma fat. Once melted, add the chopped bell peppers and cook until softened, about 4-5 minutes. Add the chopped garlic and cook for 1 minute more until fragrant.

   ~5 min
4. 4

   Stir in the chopped tomato, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes until the tomatoes begin to break down.

   ~3 min
5. 5

   In a bowl, whisk the eggs. Pour the whisked eggs into the pan with the vegetables. Cook, stirring gently, until the eggs are just set but still moist, about 2-3 minutes.

   ~3 min
6. 6

   Crumble the cooked pastırma back into the pan with the eggs. Stir in the fresh parsley and dill. Serve immediately.

   ~1 min