Eggs with Pastırma (Turkish Cured Beef)

Melt the butter and olive oil in a wide pan over medium heat; the olive oil keeps the butter from burning.

Lay the pastırma in the pan in a single layer and warm it for 30 to 40 seconds, until the edges curl slightly. The spice coating turns bitter over high heat, so keep the heat at medium.

Crack the eggs over the pastırma without breaking the yolks.

Sprinkle with black pepper and pul biber. Pastırma is salty, so taste first and add only a little salt, just on the egg whites.

Cover and cook for 3 to 4 minutes, until the whites are set and the yolks still runny; take the pan off the heat as soon as the whites set. Serve in the pan with warm bread.