Sucuk with eggs

This is something guaranteed to wake me up in the morning. The Turkish equivalent of a fry up. Sucuk (pronounced ‘suchuk’) is a cured sausage you can find throughout the Middle East and Balkans. It’s much like a chorizo sausage, only as Muslims are forbidden to eat pork, it is made with beef and/or lamb instead. It normally comes in various spice levels – for breakfast I always choose a mild variety to ease me into my day gently (especially as it’s perfect hangover food). Along with fried eggs all done together in one pan, it’s makes for a really simple, rustic breakfast dish that everyone will love you for (especially if they’re also hungover). Sucuk can be found in Turkish delis but if you can’t find it then it can also be made with any other cured sausage such as chorizo, cacciatore or salami.

5 slices of sucuk sausage
2-3 eggs
salt & pepper
parsley (chopped for garnish)

Slice the sausage into 1cm slices then fry in a dry frying pan for 2 minutes each side till crsip and the fat runs out. Arrange in a single layer. Break over the eggs and gently shake the pan. Cook for 2-3 minutes until the eggs are set and the edges crispy but not burned. Remove from the heat, sprinkle over the parsley and a little salt & pepper and serve in the pan immediately.

Serve with bread.

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