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Soujouk and Eggs


Ohanyan’s Soujouk, Diced
Ohanyan’s Bastirma (Optional)
1 Tablespoon Olive Oil
1 Tablespoon Butter
One Small Onion Diced (Optional)
One Green Bell Pepper, Sliced Small
Two Roma Tomatoes, Diced
Five Eggs
Salt & Pepper to Taste
Optional Garnishes: Chopped Fresh Flat Leaf Parsley, Chives, Sliced Avocado, or Crumbled Feta Cheese

Sauté vegetables in olive oil and butter over medium high heat and season with salt & pepper to taste. Next add the Ohanyan’s Soujouk and Ohanyan’s Bastirma (opt). Stir together. Cook 5-7 min until vegetables have are softened. Reduce heat to medium. Crack 5 eggs spaced evenly in pan. Cover and cook for 3 min. Serve immediately with your desired garnishes and some sliced toasted bread for dipping.

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Bastirma & Egg Pizza

4-6 Ohanyan’s Bastirma Slices
1 1/2 Cups Shredded Mozzarella
3 Eggs
Tomatoes, Sliced
Red Onion, Sliced
Handful of Arugula
1/8 Teaspoon Salt and Fresh Ground Pepper
1/8 Teaspoon Red Pepper Flakes
1 Clove of Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
Fresh Pizza Dough (or Store Bought)

Pizza Dough:
1 Teaspoon Active Live Yeast
2 1/2 Cups Flour
1 Tablespoon Honey(or 2 Teaspoons sugar)
1 Teaspoon Salt
1 1/2 Cups Warm Water
2 Tablespoon Chopped Fresh Parsley (or 1 Tablespoon Dried Parsley)

Dissolve yeast in water and honey. Let sit for 5-10 min. Next, add 1 cup flour stir, add salt, then the rest of the flour and parsley. Mix till dough forms. Knead 5-10 minutes. Place in a lightly oiled bowl and spray top with water. Cover with a cloth and let rise for 2 hours or when doubled in size. After, punch down the dough and knead it into a ball. Place on a floured surface and flatten. (If using store-bought, follow the instructions on the package) Brush the crust with oil and garlic. Spread cheese, and Ohanyan’s Bastirma, crack the egg carefully into 3 sections, and add the rest of the ingredients. Cook for 7 minutes in a preheated oven at 450 degrees.