Scrambled eggs with tomatoes and basturma
3 servings
15 minutes
Eggs with tomatoes and basturma is a dish that combines the rich flavor of dried meat with the juicy acidity of tomatoes. It's not just breakfast; it's a true gastronomic experience. Basturma, which came to Russian cuisine from Caucasian and Central Asian traditions, adds characteristic spiciness and depth of flavor to the dish. Tomatoes sautéed in butter become soft and aromatic, creating a perfect backdrop for the delicate eggs. Herbs added at the end provide freshness and balance the richness. This dish is ideal for both a quick breakfast and a cozy dinner. It is best served with rye bread or fresh flatbread to highlight its textural richness.
1
Cut the tomatoes and basturma randomly. It is preferable to cut them into medium or small pieces. Chop the greens finely.
- Tomatoes: 400 g
- Basturma (pastirma): 100 g
- Basil: 20 g
- Parsley: 20 g
- Dill: 20 g
2
Sauté the greens and tomatoes in butter over medium heat for 10 minutes.
- Basil: 20 g
- Tomatoes: 400 g
- Butter: 100 g
3
Add basturma.
- Basturma (pastirma): 100 g
4
Pour everything with the previously beaten eggs.
- Chicken egg: 4 pieces
5
Ready. It's time to plate (you can add salt, pepper, and herbs to taste). It's advisable not to add too much salt, as basturma is already a very salty meat product.
- Basil: 20 g
- Parsley: 20 g
- Dill: 20 g
