Turkish Menemen with Sucuk

Name: Turkish Menemen with Sucuk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
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

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.

30 minEasyServes 4360 cal/serving

TurkishBreakfastStovetopHigh ProteinLow CarbNut-FreeDairy-FreeCorn-Free

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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.

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Questions

How do I know when Turkish Menemen with Sucuk is done?

Go by the cues in the method rather than the clock. Step 5: cook until the eggs are just set but still slightly creamy.

Why fold instead of stir in Turkish Menemen with Sucuk?

Step 5 reads: "Pour 6 beaten large eggs over the mixture and fold gently with a spatula, forming soft curds." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

Is there a substitute for Aleppo pepper in Turkish Menemen with Sucuk?

The entry for Turkish Menemen with Sucuk calls for 1/2 tsp red pepper flakes (Aleppo or pul biber if available). In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Is Turkish Menemen with Sucuk spicy?

Moderately. The heat in Turkish Menemen with Sucuk comes from 1/2 tsp red pepper flakes (Aleppo or pul biber if available). For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Turkish Menemen with Sucuk low-carb?

A serving of Turkish Menemen with Sucuk carries 12 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How do I store and reheat Turkish Menemen with Sucuk?

Refrigerate what is left of Turkish Menemen with Sucuk within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Turkish Thick Hot Chocolate drink
Olive Oil Braised Okra side
Iced Brown Sugar Oat Milk Shaken Espresso drink

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