This Armenian-inspired breakfast plate combines soft eggs cooked in a savory tomato and pepper base with aromatic basturma, salty Armenian-style cheese, fresh parsley, and warm lavash. It's hearty, flavorful, and suitable for a relaxed weekend breakfast or brunch.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 2 servings.14 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 4 large eggs
- 1 tbsp olive oil or butter
- 1 small onion, finely diced, optional
- 2 cloves garlic, minced, optional
- 1 green bell pepper or Anaheim pepper, sliced
- 2 medium tomatoes, grated or finely chopped (or 1 cup crushed tomatoes)
- 1 tbsp tomato paste, optional
- 1/2 tsp paprika or Aleppo pepper
- Salt and black pepper, to taste
- 2–3 oz (60–85 g) basturma, thinly sliced
- 4 oz (115 g) Armenian string cheese, feta, kasseri, or mozzarella
- 2 tbsp fresh parsley, chopped
- 2 pieces lavash or pita/flatbread
- Optional sides: sliced cucumber, tomatoes, olives, or apricot jam
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Instructions
- 1
Make the tomato-pepper base: Heat the olive oil or butter in a large skillet over medium heat. Add the onion, if using, and cook for 3–4 minutes until softened. Add the bell pepper and cook for another 3 minutes. Stir in the garlic, if using, and cook for about 30 seconds.
- 2
Simmer the tomatoes: Add the tomatoes, tomato paste if using, paprika or Aleppo pepper, a small pinch of salt, and black pepper. Simmer for 6–8 minutes, stirring occasionally, until the mixture thickens and most of the excess liquid has cooked off.
- 3
Warm the basturma: Arrange the basturma over the tomato-pepper mixture and warm for 30–60 seconds per side. Avoid cooking it for too long, as it can become tough.
- 4
Add the eggs: Reduce the heat to medium-low. Crack the eggs directly into the skillet and gently stir and fold them into the tomato mixture until just set but still creamy, about 2–3 minutes. For eggs cooked more individually, make small wells in the tomato mixture and cook the eggs in place instead.
- 5
Finish and serve: Sprinkle with parsley. Divide the eggs and basturma between two plates and serve with lavash and the cheese. Add cucumber, tomatoes, olives, or a small spoonful of apricot jam on the side if desired.
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Notes
- Nutrition is an estimate and will vary depending on the basturma, cheese, lavash, and optional sides used. Basturma and cheese can make this dish relatively high in sodium.