Saganaki with pastourma and eggs is a simple recipe but a delicious mezze to accompany your wine or your tsipouro !
This recipe comes from Greeks who came from Constantinople and Minor Asia !
- 4 slices of pastourma, cutten in 4
- 2 eggs
- 2 tablespoons butter
- lid for the pan
First, you can clean the pastourma from the “tsimeni” (the spices around the slices) if you want, and then slice it in smaller “squares”.
Then, melt the butter in the pan over medium heat and heat the pastourma for about 1 minute on both sides.
If you want you can replace the butter with olive oil.
Carefully crack the eggs over the pan and carefully pour the melted butter inside the pan over them.
Cover the pan with its lid until the eggs are soft-boiled.
You can add some boukovo if you have it. If you keep the “tsimeni”, carefully add the salt and boukovo.
Καλή σας όρεξη !