← Nouns Cooking · Lebanese & Turkish

Ingredients

• 150 g Sucuk (Turkish spiced sausage), skin removed, sliced into thin rounds
• 1 tsp sunflower oil (or a knob of butter)
• 4 large eggs
• 1 pinch Pul biber (Aleppo-style pepper flakes)
• 1 pinch Black pepper
• 2 slices crusty bread, to serve (optional)

Method

1. Heat the oil in a small frying pan over medium heat. Add the sucuk slices and cook for 2–3 min, turning once, until the fat runs out and the edges curl and crisp.
2. Spread the slices out and crack the eggs into the gaps.
3. Cover and cook for 3–4 min until the whites are set but the yolks are still runny.
4. Sprinkle with pul biber and pepper (sucuk is salty, so skip extra salt) and serve straight from the pan with bread for mopping.

Tips

• Sucuk is a cured, spiced beef sausage sold in Turkish and Middle Eastern shops; spicy chorizo is the closest swap.
• Serve bread on the side; leave it out to keep the plate gluten-free. Fry in oil, not butter, to keep it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Turkey’s For Life Unicorns in the Kitchen