Beid bel basturma

Name: Beid bel basturma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Soudan
Ingredients: 8 medium eggs; 80 g food-grade beef basturma, unpacked weight; 300 g washed diced tomatoes; 100 g peeled finely sliced onion; 100 g washed deseeded diced green pepper; 15 g plain tomato paste; 15 ml sunflower oil; 10 ml edible 5% vinegar; 2 g washed fresh thyme leaves; Up to 1 g salt only after tasting sauce, and pinch black pepper

🍳 Four portions of fully cooked eggs in tomato and green pepper sauce with beef basturma.

Ingredients

8 medium eggs
80 g food-grade beef basturma, unpacked weight
300 g washed diced tomatoes
100 g peeled finely sliced onion
100 g washed deseeded diced green pepper
15 g plain tomato paste
15 ml sunflower oil
10 ml edible 5% vinegar
2 g washed fresh thyme leaves
Up to 1 g salt only after tasting sauce, and pinch black pepper

Preparation

Read basturma storage and cooking instructions and cut into thin strips. Prepare vegetables and measured ingredients; keep eggs refrigerated.

Heat 15 ml oil in a wide lidded pan. Cook onion six minutes over medium heat, then pepper three minutes, stirring.

Add tomatoes, paste, vinegar and pepper; cook uncovered seven to eight minutes until soft sauce forms. Add a spoon of drinking water if drying, not extra oil.

Add basturma and heat three minutes or longer if package requires. Taste sauce with clean spoon before adding any salt.

Make eight hollows. Crack each egg into a clean cup then slide into sauce. Cover on low heat about eight to ten minutes until whites and yolks set; check at least 75 °C in thickest part and extend as needed.

Scatter thyme and serve four portions of two eggs with equal sauce and meat. Optional bread excluded.