Turkish Menemen with Sucuk
A hearty Turkish skillet of spiced sucuk sausage, tomatoes, and peppers with soft-scrambled eggs folded through. The smoky, garlicky sausage adds rich depth to this classic breakfast scramble.
Ingredients
- 6 oz sucuk (Turkish garlic sausage, or substitute Spanish chorizo), sliced 1/4-inch
- 2 tsp olive oil
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 4 ripe tomatoes, diced
- 2 tsp tomato paste
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes (Aleppo or pul biber if available)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 large eggs, beaten
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
-
1
Heat 2 tsp olive oil in a large skillet over medium heat. Add 6 oz sliced 1/4-inch sucuk (Turkish garlic sausage, or substitute Spanish chorizo) and cook for 3 to 4 minutes, turning occasionally, until the slices render their fat and become lightly crispy on the edges. Remove the sucuk to a plate and set aside, leaving the rendered fat in the pan.
-
2
In the same skillet, add 1 diced yellow onion and 1 diced green bell pepper. Cook over medium heat, stirring, for 5 minutes until softened.
-
3
Add 2 tsp tomato paste, 1 tsp sweet paprika, and 1/2 tsp red pepper flakes (Aleppo or pul biber if available). Stir and cook for 1 minute.
-
4
Add 4 diced ripe tomatoes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
-
5
Return the sucuk to the pan. Reduce heat to medium-low. Pour 6 beaten large eggs over the mixture and fold gently with a spatula, forming soft curds. Do not scramble vigorously. Cook for 2 to 3 minutes until the eggs are just set but still slightly creamy.
-
6
Remove from heat, scatter 1/4 cup chopped fresh flat-leaf parsley over the top, and serve immediately from the pan.