25 minPastrami Eggs in Clay Pot
A delicious breakfast dish cooked in an earthen clay pot, flavored with rich pastrami fat.
- Prep
- 10 min
- Cook
- 15 min
- Time
- 25 min
- Servings
- 2
- Calories
- 380
- Level
- Easy
- Heat
- Gentle heat
- Region
- Anatolia
Servings2
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 100 grams pastrami (sliced)
- 3 eggs
- 1 tablespoon butterInstead: olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 small tomato (optional, diced)
- A pinch of salt
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Heat the clay pot slightly on the stove or in the oven.
- 2
Add the butter and let it melt inside the pot.
- 3
Arrange the sliced pastrami in the pot and sauté for 1-2 minutes until aromatic.
- 4
Optionally, add diced tomatoes between the pastrami slices.
- 5
Crack the eggs directly over the pastrami.
- 6
Sprinkle with red pepper flakes, thyme, and a little salt, then cover with a lid.
- 7
Cook on low heat or in the oven until egg whites are set, then serve hot.
Note. Since clay pots retain heat for a long time, remove them from the heat just before the eggs are fully done; they will finish cooking at the table.
Questions
How do I prevent the clay pot from cracking?
Do not place a cold clay pot on high heat directly; increase the temperature gradually.
Should I bake it in the oven or on the stovetop?
Both work well; baking in the oven cooks the top evenly, while the stovetop is faster.
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