Scrambled Eggs with Sucuk Sausage Recipe
One thing I love about Turkey is its sucuk, a spicy local sausage that you can find in a vacuum pack in every Turkish supermarket. Frying it up with some peppers (capsicum), eggplant and adding it too scrambled eggs makes it a hearty brunch.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: Turkish
Servings: 2
Calories: 290kcal
- 1 Sucuk sausage sliced and diced
- 1 eggplant sliced and grilled — and then diced
- 1 bell pepper grilled and diced
- 4 free-range eggs
- 1 tbsp butter
- 1 bunch parsley
- 1 tbsp of crème fraiche or cream
- Salt and pepper to taste
Add the Sucuk sausage to a non-stick pan over medium heat.
Once the sausage is browned, add the eggplant and peppers and reduce heat. Add some parsley to the mix.
Break the eggs into a saucepan over moderate heat and add the blob of butter.
Stir the eggs. The eggs will start to solidify as you mix. If you see they’re cooking too fast just take them off the heat, but keep stirring. You should take them on and off the heat a few times until the eggs come together.
When they’re almost cooked, add the yoghurt or crème fraiche — this will help halt the cooking process. Season to taste.
Mix the scrambled eggs with the eggplant, peppers and sausage.
Serve with a little parsley sprinkled over the top.
Calories: 290kcal | Carbohydrates: 20g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 353mg | Sodium: 206mg | Potassium: 929mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5080IU | Vitamin C: 119mg | Calcium: 109mg | Iron: 4.1mg