Eggs with spicy Turkish Sausage – Sucuklu Yumurta
Sucuklu Yumurta is another favourite Turkish breakfast. Shaped like a horseshoe, sucuk is a dried cured sausage made with lamb or beef and flavoured with garlic, cumin and red pepper flakes. In rural areas, people make their own sucuk with a variety of spices and hang them outside their homes to cure. Turkish and Middle Eastern markets stock sucuk but if you can’t find them, any other dried cured sausages are a good substitute.
Serves 2 generously
115g/4oz Turkish sucuk (or any other dried sausage of your choice), sliced
2-4 medium free range eggs
30ml/2 tablespoons olive oil
5ml/1 teaspoon ground cumin
5ml/1 teaspoon red pepper (or paprika) flakes
Salt and ground black pepper to taste
Crusty bread or wedges of pide or pita bread to serve
Heat the oil in the frying pan. Stir in the sliced sucuk (or your choice of dried sausage) and sauté over a medium heat for a minute or two until they start to brown. Scatter the sausages around the edges of the pan forming a circle. Crack the eggs in the middle and cook for a few minutes on medium heat. Season with salt and ground black pepper and sprinkle ground cumin and red pepper flakes over the eggs, if you like. Cook until the egg whites are set and the egg yolks are still runny.
Serve with crusty bread or with wedges of pide or pita bread.
Source: Ozlem’s Turkish Table