• Remove the coarse rind of the bastirma.* Bastirma becomes very crisp very quickly when heated.  Fry it in the skillet with the cooking oil or spray.  Turn to cook both sides, then add eggs, beaten or whole.  When eggs are set, remove to serving dish and season to taste.  Garnish with fruit or as desired.
• Take care to not overcook the bastirma, as it will turn bitter.

* Bastirma, or pastrami, in the US will be very very thin and the rind will not be a problem.