SilkpieRecipe
Pastrami and Pepper Skillet with Eggs
Texture
Garnish
On the plate

Morning Table · Jewish Deli

Pastrami and Pepper Skillet with Eggs

4.4 (61 cooks rated this)

Ribbons of peppery pastrami sizzle with sweet red and orange peppers and shredded cabbage until the edges catch and caramelize. Two eggs steam right on top, and a handful of parsley brightens the whole savory, diner-style plate.

15 min Prep
20 min Cook
35 min Total
2 Servings
Medium Difficulty
Jump to method

Test kitchen note: Let the pastrami crisp in the pan before adding the vegetables; the rendered fat seasons the cabbage and peppers beautifully.

Method 6 steps

  1. Heat the oil in a large skillet over medium-high. Add the pastrami and cook 3 to 4 minutes until the edges crisp.

  2. Add the peppers and onion and cook 5 minutes, stirring occasionally.

  3. Stir in cabbage and caraway, season lightly and cook another 5 minutes until tender with some browned spots.

  4. Make two hollows in the mixture and crack an egg into each.

  5. Lower the heat, cover and cook 4 to 5 minutes until the whites are set.

  6. Slide onto a plate, scatter with parsley and finish with black pepper.

That is the whole pie. Enjoy every slice.

Pairs well with

Cook these next

More Morning Table

Top rated in Morning Table

Favourites from this slice