Salty and slightly spicy pasturma combined with bell peppers, feta, and eggs come together to make a flavor explosion in 15-20 minutes. Serve this delicious dish for brunch or for a quick and satisfying meal at any time of the day.
What is Pasturma?
Pasturma is a dry-cured beef cold cut that is slightly spicy and loaded with flavor. It is usually seasoned with fenugreek, red pepper, and plenty of garlic. The flavor will vary depending on the region it came from. Pasturma is very common in Greek, Armenian, Turkish, and Middle Eastern cuisine. Add it to stews, soups, and even egg dishes for an explosion of flavor.
Where is Pasturma sold?
The best place to buy some Pasturma is at a Mediterranean/Middle Eastern market. They will have several different varieties. If you can buy marbled pasturma, I highly recommend it. Otherwise, buy what they have and give it a try.
If for some reason you cannot locate any pasturma then, for this recipe, you can use gyro slices or pastrami instead.
This egg dish is like a Mediterranean Shakshuka. The fresh tomatoes melt and create a rich sauce. The soft and sweet bell peppers balance out the salty, creamy feta and slightly spicy pasturma. Cook the eggs to your liking. Personally, I enjoy my eggs runny as they add another creamy layer to the sauce.
You can definitely serve the sauce on its own (before the eggs are added) with some toasted pita bread. So delicious!
What should I serve with the Eggs & Pasturma?
All you need is some warm pita bread. Serve it with a variety of bread if you wish and a salad. That’s it. Simple, Easy to make, and Delicious!
If you like poached egg-type recipes, try my spinach & feta with eggs. You’re going to fall in love with that one too. I love Brunch recipes so much that I wrote an ebook filled with 60 of my favorites along with a few menus and gameplans to help you host a stress-free get together.
The sauce can be made 1-2 days ahead and stored in the refrigerator. Warm it through over medium heat in a pan and add the eggs. This is a great dish for entertaining because big batches of it can be prepared days ahead and then all it takes is less than 10 minutes to poach the eggs in the sauce.
What is Harissa?
Harissa recipes vary according to the country that it is coming from. It is a staple in North African and Middle Eastern cuisine and if you have not tried it, you’re missing out. The spiciness of this paste varies from very mild to spicy. I prefer the milder Harissa and then adjust the spiciness myself by adding crushed red pepper flakes as needed.
My favorite Harissa recipe is made with a blend of roasted red peppers, chilies, garlic, and herbs. It makes tomato sauces taste even better as it adds so much depth of flavor. I also like to use it as a marinade for chicken and fish.
Harissa is sold in the Mediterranean specialty food section in most supermarkets. However, if you have a Middle Eastern grocery store nearby they will carry many different versions. I add a few tablespoons of Harissa to the pepper sauce and it tastes heavenly.
Watch the Video Tutorial
Here are some of my favorite kitchen essentials from my Amazon affiliate. Purchases made using these links helps support my work without costing you anything extra. Thank you!
- 2-3 tomatoes, diced
- 3 small bell peppers, diced
- 3 tablespoons olive oil
- 3-4 tablespoons Harissa paste
- Salt, to taste
- Crushed red pepper flakes, to taste
- 4-5 pasturma slices, chopped
- 4-5 eggs
- 2 ounces feta cheese, cubed
- 2 scallions, thinly sliced
- Place the tomatoes, bell peppers, and olive oil in a pan and cook over medium heat for 5-6 minutes. Season with salt.
- Add the Pasturma slices and warm through one minute.
- Add the harissa paste and cook for 1-2 minutes. Taste and adjust seasoning if needed.
- Add crushed red pepper flakes if desired along with the feta cheese cubes.
- Crack the eggs into little ramekins and create wells in the sauce. Carefully add the eggs to the sauce.
- Top with scallions and cover the pan.
- Cook over medium-low heat until the eggs are cooked to your liking.
- Serve with warm pita bread. Enjoy!
Slightly undercook the eggs because even when you remove them from the heat they will continue to cook from the heat of the sauce.