I didn’t intend to add the recipe for this breakfast dish today but since there were a lot of requests for it, I’ll add it below. It’s hearty and super delicious and I have a very similar recipe that yields a larger dish in my cookbook, Summer Ramadan Cooking, which can be purchased here.
I made this one just for myself because I often have eggs at breakfast and if it’s more than just me at the table, I repeat this recipe so that it makes one nicely-rounded egg dish and pours easily onto the plate because the whole dish starts off with butter.
A few notes:
-Fresh herbs make everything better, so try to avoid the dried ones.
-To find the sucuk, or Turkish-style spiced sausage, is a great substitute for chorizo and goes so well with eggs. If you don’t want to actually cook with it, just cut a few pieces up and keep it on the side of the eggs when serving.
-This was part of a Turkish-style breakfast that I was craving, also known as kahvalti. I didn’t go the full course because I didn’t have all the fixings on hand, but if you want to go all out, add fresh cheese like feta, some wonderful Mediterranean olives, fresh jams, make borek (it’s easier than you think), and of course do not forget the tea…
Here’s the recipe- are you hungry yet?
- 1-2 tablespoons butter
- 2 eggs
- A few cut pieces of Sejouk, hot or mild (Turkish style sausage)
- Sea salt
- Freshly ground black pepper
- Freshly chopped herbs like dill and parsley
- A few slices of sharp cheddar cheese, or any that you prefer
- In a very small saute pan, melt the butter. Crack the eggs into the pan immediately and sprinkle salt and pepper on top. Cut the sejouk into small pieces and place on top. Let this cook on low heat for about 3-4 minutes, uncovered.
- Add the cheese and fresh herbs then cover the dish for another 2-3 minutes, or until the egg yolks are firm.
- Slide the eggs out of the pan and onto a serving dish or plate. Serve with fresh bread and creams, jams and a side of tea.
- *Some people like to cook the sejouk first and break the eggs on top, which is another good way to make this dish. From there, you can top with salt, pepper, herbs and cheese and finish as directed. In this way, you may not need to use butter, as the sejouk has some that will release and help it cook without burning.
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