Turkish · Brunch
Spiced Sausage and Eggs Pan
Sucuklu Yumurta
Istanbul-style spiced sucuk sausage rounds pan-fried in their own fat, then eggs cracked directly over the top and cooked until whites just set, served in the copper pan with bread.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
28gCarbs
5gSugar
3gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Slice sucuk into 5mm rounds. Slice tomato into rounds and capsicum into rings. Grate kasar cheese. Chop parsley. Crack eggs into a small bowl, season with black pepper.
2
Sear
Heat a medium copper or cast-iron pan over medium-low heat 1 minute. Add sucuk in a single layer with no oil, cook 3–4 minutes turning once, until rounds release fat and curl at edges.
3
Saute
Push sucuk to one side. Add capsicum and tomato, cook over medium-low heat 4–5 minutes until tomato softens. Add olive oil and pul biber, cook 30 seconds until fragrant.
4
Finish
Pour eggs over the pan, scatter kasar across the top. Cook over low heat 3–4 minutes until whites just set and yolks remain soft.
5
Plate
Off the heat, scatter parsley over the eggs and serve directly in the pan with crusty country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 160g (5.6 oz) sucuk
- 200g (7.1 oz) ripe tomato
- 2 long green capsicum
- 60g (2.1 oz) kasar cheese
- 0.5 tsp pul biber
- 0.5 tsp ground black pepper
- 0.5 tsp fine sea salt
- 10ml (2 tsp) extra-virgin olive oil
- 10g (small handful) flat-leaf parsley
- 2 pieces crusty country bread