Pastirma with Eggs & Sujuk – traditional Karamanli recipe

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Recipe: Pastirma with Eggs & Sujuk

2’ preparation
5’ baking


for 2 people

• 50gr karamanli pastirma by Sary, sliced into thin cuts
• 30gr sujuk by Sary
• Two fresh eggs
• Olive oil


Take a straight knife and cut the sujuk as thick or as thin as you like.
Crack two eggs, sunny side up, into a small frying pan greased with olive oil.
Fry them over medium heat for approximately 2 minutes or for as long as it takes for the yolks to be still relatively runny.

Shortly before removing from heat add the sujuk.
Let it fry only until it starts to “sweat”. Then place the eggs and the sujuk onto a plate and add the pastirma, so as to “have a little bit of heat move into it” from the egg.
Serve with bread.
Accompany with salad, wine and distillates.

As served at Karamanlidika, Athens.