Turkish · Brunch
Fried Eggs with Sausage (High-Protein)
Turkish-style fried eggs paired with pan-seared beef sausage, simmered white beans, and a garlicky yogurt drizzle finished with sizzled Aleppo-chili butter. Two eggs and increased sausage push protein well past a standard version while keeping the sucuklu yumurta character: buttery, paprika-red, and tangy from yogurt.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
778Calories
55.2gProtein
50.5gFat
33.7gCarbs
5.1gSugar
8.3gFiber
1680mgSodium
580mgChol
20.6gSat Fat
920mgPotassium
270mgCalcium
7.1mgIron
3.2mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the sausage into rounds. Drain the beans. Grate garlic into yogurt with salt; set aside. Mince the dill.
2
Sear
Heat oil in a skillet over medium-high heat and sear sausage rounds for 3–4 minutes, turning once, until browned and crisp at the edges.
3
Simmer
Push sausage to one side, add drained beans, and simmer over medium heat for 3 minutes, stirring occasionally, until warmed through and lightly coated.
4
Fry
Push sausage and beans aside, crack eggs into the skillet, and fry over medium-low heat for 3–4 minutes until whites are set but yolks remain jammy.
5
Melt
In a small saucepan, melt butter over low heat with paprika and chili flakes for 1 minute, swirling until the butter turns red-orange.
6
Plate
Spoon garlic yogurt onto a plate, top with beans, sausage, and fried eggs, drizzle the hot paprika butter over everything, scatter dill on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sausage
- 44 large eggs
- 11 oz150g, about half a 15oz can, drained cannellini beans
- 1/2 cup120g plain yogurt
- 2 clove2 clove garlic
- 4 tbsp56g butter
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried chili flakes
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp fresh dill
- salt, to taste
