Egyptian Fried Eggs With Pastrami Recipes

Steps:

• Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
• Careful: will become crisp+burnt fast!
• Turn to cook both sides, then add eggs, beaten or whole.
• When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
• Take care to not overcook the bastirma, as it will turn bitter.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, celery and salt and cook until soft, 5 to 7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar and black pepper. Taste and adjust as desired.
• Mix together the flour and 1 tablespoon water in a small bowl to form a paste (it will act as your glue). To fill an eggroll, orient a wrapper in front of you like a diamond. Spread a horizontal line of filling across the bottom half of the wrapper, then fold the bottom corner up over it. Fold in the outer sides, then roll up the rest of the way, sealing well with the flour paste. Repeat with remaining wrappers and filling.
• Heat 1/2-inch canola oil in a heavy bottomed pot to between 360 and 370 degrees F.
• Fry eggrolls until the outsides are golden brown, turning once, for a few minutes on each side. Transfer to a paper towel or wire rack, let cool slightly and serve with mustard.

Steps:

• Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
• Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
• Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
• Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

Steps:

• DUKKAH.
• Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
• Rub the skins off of the hazelnuts as much as possible.
• Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
• EGGS.
• Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
• Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
• Remove from the oil and roll in the Dukkah.
• Serve immediately with a light salad for an appetizer, or as is for a quick snack.