Eggs with Sujuk
A quick, spiced Middle Eastern breakfast of sujuk sausage sauteed until crispy, then eggs cracked directly into the pan and cooked in the rendered fat for a bold, protein-rich morning meal.
Ingredients
- 4 oz sujuk sausage (or Turkish sucuk), sliced 1/4 inch thick
- 4 large eggs
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 pita bread, warmed
- 1/4 tsp red pepper flakes (optional)
Instructions
-
1
Heat a medium skillet over medium heat. Add 2 tsp olive oil, then add 4 oz sliced 1/4 inch thick sujuk sausage (or Turkish sucuk) in a single layer. Cook for 2-3 minutes per side until the edges are browned and crispy and the fat has rendered.
-
2
Push the sujuk to the edges of the pan. If the pan looks dry, there is no need to add more fat — the sujuk renders enough oil. Crack 4 large eggs directly into the center of the pan.
-
3
Season the eggs with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Cook over medium-low heat until the whites are set but the yolks remain runny, about 3-4 minutes for sunny-side-up, or cover the pan for 1 minute for over-easy.
-
4
Sprinkle 2 tbsp chopped fresh flat-leaf parsley over the top and add 1/4 tsp red pepper flakes (optional) if using.
-
5
Serve directly from the pan with 2 warmed pita bread on the side.