Turkish · Breakfast
Fried Eggs with Sausage (Gluten-Free)
Turkish-style fried eggs paired with pan-seared spiced beef sausage, finished with a paprika butter drizzle and a side of garlicky yogurt. Sizzled in butter until whites are lacy-crisp and yolks stay runny, seasoned with sumac and Aleppo-style chili flakes, served over gluten-free toast with fresh herbs.
$4
6 minsPrep
9 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
686Calories
38.6gProtein
51.2gFat
16.1gCarbs
3.6gSugar
1.9gFiber
1312mgSodium
625mgChol
21.5gSat Fat
620mgPotassium
155mgCalcium
4.5mgIron
3.2mcgVitamin B12
6.8mgVitamin C
gluten-free
low-carb
protein-rich
gluten-free
Instructions
1
Prep
Slice the beef sausage into rounds and mince the garlic. Stir the garlic into yogurt with a pinch of salt; set aside.
2
Sear
Heat a nonstick skillet over medium-high with no added fat. Sear sausage rounds 3 minutes per side until browned and crisp at the edges.
3
Fry
Melt butter over medium heat, crack in eggs, and fry 3 minutes until whites are set and lacy-crisp but yolks remain runny.
4
Bloom
Stir paprika into remaining butter over low heat for 20 seconds until red-tinged and fragrant, being careful not to scorch.
5
Toast
Toast the gluten-free bread slice until golden and crisp, about 2 minutes.
6
Plate
Set toast on plate, top with fried eggs and sausage, spoon yogurt alongside, drizzle paprika butter over, scatter parsley and sumac.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sausage
- 44 large eggs
- 2 tbsp2 tbsp butter
- 1/2 cup120ml plain yogurt
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp sumac
- 1/2 tsp1/2 tsp dried chili flakes
- 2 slice2 slice gluten-free bread
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
