Turkish · Brunch
Fried Eggs with Sausage
Fried eggs served over spiced Turkish-style beef sausage rounds, pan-seared with cumin, paprika and garlic until the edges crisp, then finished with butter-basted eggs with soft yolks. Plated with tomato and green pepper, and a scatter of chili flakes and parsley, alongside toasted bread for scooping the yolk.
$4
8 minsPrep
14 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
502Calories
27.2gProtein
35.4gFat
19.6gCarbs
5.1gSugar
3.3gFiber
842mgSodium
492mgChol
13.8gSat Fat
598mgPotassium
98mgCalcium
3.2mgIron
2.1mcgVitamin B12
26mgVitamin C
low-carb
gluten-free-adaptable
spice-route
all-time-classics
weekend-brunch
gluten-free
Instructions
1
Prep
Slice the beef sausage into rounds and cut the tomato, green bell pepper, and garlic on a cutting board.
2
Heat
Melt half the butter in a small skillet over medium heat. Cook the sausage rounds for 3–4 minutes, turning once, until browned with crisp edges.
3
Heat
Add the tomato, green bell pepper, garlic, cumin, and paprika. Cook over medium heat for 3 minutes until the pepper softens.
4
Heat
Push vegetables to one side, add remaining butter to cleared space over medium-low heat. Crack in eggs and fry 2–3 minutes until whites set and yolks jiggle.
5
Assembly
Scatter chili flakes and parsley over the eggs and sausage.
6
Plate
Slide the eggs, sausage and vegetables onto a plate and serve with the toasted bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef sausage
- 44 eggs
- 2 tbsp2 tbsp butter
- 11 small tomato
- 11 green bell pepper
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili flakes
- 2 clove2 clove garlic
- 2 tsp2 tsp parsley
- 2 slice2 slice bread
