Name: Politiki Avga me Pastourma (Αυγά με παστουρμά)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 80g thinly sliced Greek pastourma, paper removed; 4 large eggs; 20ml extra virgin olive oil; 15g unsalted butter; 1 small ripe tomato, 120g, grated or finely chopped; 1 pinch fine sea salt; Freshly ground black pepper, to finish; Country bread, for serving

Question 1

How do I cook eggs with pastourma without burning the spice coating?

Accepted Answer

Cook eggs with pastourma over low heat and warm the thin pastourma slices for only 30 to 45 seconds. The cemen spice coating, made with fenugreek and garlic, turns bitter if it scorches. The pastourma should loosen, shine, and scent the fat, not fry hard.

Question 2

What is pastourma in Politiki Avga me Pastourma?

Accepted Answer

Pastourma is a cured, heavily spiced meat used in Greek and Constantinopolitan cooking. For Politiki Avga me Pastourma, use 80g thinly sliced Greek pastourma with the paper removed. Fresh slices should smell warm and garlicky, and the spice coating should not smell stale.

Question 3

Can I make Greek eggs with pastourma without tomato?

Accepted Answer

Yes. Skip the tomato if you do not have one small ripe tomato with good flavor. This recipe uses 120g grated or finely chopped tomato only to make a small glossy base around the pastourma. In winter, the dish is better without a weak tomato.

Question 4

How long should I cook the eggs for soft yolks?

Accepted Answer

Cover the pan and cook the eggs over low heat for 3 to 4 minutes. The egg whites should be set and the yolks should remain soft. Salt only the whites with one pinch of fine sea salt because Greek pastourma already seasons the pan.

Question 5

Can I prepare Politiki Avga me Pastourma ahead of time?

Accepted Answer

Prepare the components, not the finished eggs. Separate or slice the Greek pastourma up to 1 day ahead and keep it covered in the refrigerator. If using tomato, grate it up to 2 hours ahead and keep it chilled until cooking.

Question 6

What should I serve with Greek eggs and pastourma?

Accepted Answer

Serve Greek eggs with pastourma straight from the pan with country bread. Bread is essential because it gathers the spiced olive oil, melted butter, thickened tomato, and soft egg yolk. Potatoes are less useful because they do not capture the glossy pan juices as well.

Culinary Explorer

Politiki Avga me Pastourma (Αυγά με παστουρμά)

Ingredients

Greek pastourma (παστουρμάς)

large eggs

extra virgin olive oil

Where cooking meets culture.

Ingredient	Quantity
Greek pastourma (παστουρμάς)thinly sliced, paper removed	80g
large eggs	4
extra virgin olive oil	20ml