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Loading...A pillar of the Turkish breakfast spread, this skillet pairs sliced spiced beef sausage with eggs fried in the rich, paprika-tinted fat that renders out as the sausage crisps. The dish comes together in minutes and is traditionally scooped up with torn crusty bread.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 23 gFat
- 8 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 1 gSugar
- 22 gProtein
- 820 mgSodium
- 250 mgPotassium
- 50 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the skillet
- 225 g Turkish spiced beef sausage (sucuk), sliced into 5 mm rounds or halved lengthwise
- 4 large eggs, cold from the fridge
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp Aleppo pepper
- 1/4 tsp ground sumac
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 4 thick slices of crusty white bread, for serving
Directions
- Heat the butter and olive oil in a 24 cm cast-iron skillet over medium heat until the butter foams and subsides.
- Arrange the sausage slices in a single layer and let them sizzle without moving for 90 seconds, until the undersides develop a deep reddish-brown crust.
- Flip each slice and cook 45 seconds more; the sausage should look blistered and the fat should turn a vivid orange-red from the paprika and garlic in the casing.
- Using a wooden spoon, push the sausage slices to the edges of the pan, leaving a cleared ring in the center. Crack the eggs one by one into the center, spacing them evenly so the whites bridge the sausage pieces.
- Reduce the heat to medium-low and cook undisturbed for 2 to 3 minutes, until the whites are just set but the yolks remain glossy and runny. If you prefer firmer yolks, cover the pan for the final 30 seconds.
- Season the eggs lightly with Aleppo pepper and sumac, then scatter the chopped parsley over the entire skillet.
- Slide the skillet onto a trivet and serve straight from the pan, with thick slices of bread alongside for tearing and dipping into the runny yolks and spiced fat.
Cook’s Notes
- Buy sausage that smells fragrant and slightly sour; the casing should feel firm but not rock-hard, and a thin white bloom of beneficial mold is a sign of proper dry-curing.
- Pre-slice the sausage and let it sit at room temperature for 10 minutes before cooking so it renders fat evenly rather than seizing up in the pan.
- For an even richer pool of spiced fat, use a spoon to baste the egg whites with the orange oil bubbling around the sausage during the last minute of cooking.
- Look for a small Ceylan or Pınar brand sucuk at a Turkish grocer for the most authentic flavor; in a pinch, Hungarian csabai or Spanish chorizo make respectable substitutes.
- Pair this with sliced ripe tomatoes, cucumber, white cheese, and strong black tea for a complete Turkish-style breakfast spread.
