Baghdad breakfast · Ready in 20 minutes
Iraqi Basturma and Eggs Recipe (Breakfast Classic)
Spiced sausage. Jammy eggs. Hot samoon bread.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenIn Iraq, basturma is a spiced beef sausage fried until its paprika-red fat runs out, then eggs are cracked straight into that spiced fat. The mistake is frying it too hard: the spices burn and turn bitter. This recipe renders the sausage gently and cooks the eggs in the spiced oil until just set.
The 3 laws of basturma and eggs
Why this recipe works
High heat
Medium-low heat lets the spiced fat run out without burning.
Eggs on the side
Crack the eggs into the red spiced oil.
Hard yolks
Cover briefly so whites set and yolks stay soft.
Shopping and prep list
Ingredients
Basturma
Eggs and vegetables
To serve
The NineFoods render check
Has the basturma released its fat?
Look at the pan after a few minutes. Tap what you see.
Method · 3 stages
Step by step
Render the basturma
- Add basturma coins to a cold pan and turn the heat to medium-low.
- Fry until the red spiced fat runs out. Use the gauge above.
Soften onion and tomato
- Add onion and cook 2 minutes.
- Add tomato and cook until soft.
Cook the eggs
- Make 4 wells and crack in the eggs. Season.
- Cover and cook until the whites set and the yolks are still soft.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Heat was too high and the spices burned.
Fix next time
Start in a cold pan on medium-low.
Why
Fatty sausage released a lot of oil.
Fix next time
Spoon off extra oil before adding the eggs.
Why
Cooked uncovered on high.
Fix next time
Cover on low and stop when the whites set.
Why
Basturma is already salty.
Fix next time
Do not add salt until you taste.
Why
Fat not rendered.
Fix next time
Give the basturma a few more minutes before adding vegetables.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Iraqi basturma | Spiced beef sausage | Sucuk (Turkish spiced sausage) |
| Tomato | Juicy base | 2 tbsp tomato paste with a splash of water |
| Samoon bread | Classic Iraqi bread | Pita or any soft flatbread |
| Eggs | Protein | Leave out and serve basturma in sandwiches |
| Onion | Sweetness | Green onions |
After the meal
Serve, store, reheat
Serve with
Samoon bread, pickles, cucumber and sweet cardamom chai.
Store
Best eaten fresh. Cooked basturma keeps 2 days chilled.
Reheat
Warm the basturma in a pan and cook fresh eggs.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 2 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (has the basturma released its fat) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Iraqi basturma FAQ
What is Iraqi basturma?
In Iraq, basturma usually means a spiced beef sausage, flavoured with garlic, cumin, paprika and other spices.
Is Iraqi basturma the same as Armenian basturma?
No. Armenian and Turkish basturma is air-dried cured beef, while Iraqi basturma is commonly a fresh or dried sausage.
How do you eat basturma for breakfast?
Fried with tomato and eggs and scooped up with samoon bread.
Does basturma need extra oil?
Usually not. It releases enough spiced fat as it cooks.