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⚠️ Heads-up: 2 of these ingredients (Free-range eggs (UK supermarket), Butter / ghee) are not in our shop yet. Request them → or grab from a UK supermarket while we source.
“Basterma bel beed is the breakfast equivalent of a hug. Slice the basterma thin, melt the spice crust into the butter, crack the eggs straight on top — lid on for 30 seconds. Tear bread. Don’t use a knife. Don’t talk.”
— Dr Hany, Zambahola
— Dr Hany, Zambahola
🎤 Recipe credit: The video below is by Chef Hassan — we don’t reproduce the chef’s recipe text. Our notes are written from scratch with metric/cup conversions and UK substitutes for our diaspora and UK readers. Watch the original on the Chef Hassan (via Amr El Sebaay) channel.
Ingredients
| Ingredient | Metric | UK Cups | Notes / UK substitute |
|---|---|---|---|
| Egyptian basterma, sliced thinبسطرمة | 80 g | Stocked — Zambahola 250g pack. | |
| Free-range eggs | 4 | ||
| Butter or ghee | 1 tbsp | ||
| Black pepper | a few cracks | ||
| Warm baladi bread | to serve |
Method
- Lay the basterma slices flat in a cold pan. Add the butter.
- Set on medium heat. The fat melts, the spice crust (chaman: fenugreek + chilli + garlic) blooms into the butter. About 90 seconds.
- Crack the eggs in carefully — whites around the basterma, yolks on top. Don’t scramble.
- Lid on, 60–90 seconds, until the whites are just set and the yolks still wobble.
- Crack pepper. Bring the pan to the table. Tear bread. Eat with your hands.
🛒 Shop the ingredients on Zambahola
Most of what you need is on the shelf. Items still being sourced are flagged below.
Egyptian Basterma
250g
Free-range eggs (UK supermarket)
Coming soon · request
Butter / ghee
Coming soon · request
🎤 Listen instead — the Basterma bel Beed (with Eggs) podcast
A few minutes on the history, the ratios, and the chef’s little secret — generated with NotebookLM.
Audio coming — we will embed the NotebookLM podcast here within 24 hours.
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