Adding fat to this is unnecessary: sucuk releases its own in the pan and that is more than enough for the eggs. Wait until the edges of the slices curl and brown, then crack the eggs in. The other way round and the sucuk stays raw.
Ingredients
For the pan
To serve alongside
Method
-
Slice the sucuk
Cut the sucuk into slices half a centimetre thick.
-
Fry it dry
Heat a non-stick pan and add the sucuk WITH NO FAT. It will release its own.
-
Brown
Turn over a medium heat for 6 minutes, until the edges curl and brown.
-
Crack in the eggs
Crack the eggs between the slices and season with salt and black pepper.
-
Cook
Cook for 3 minutes for runny yolks, 5 for set.
Tips
- Add no fat; the sucuk provides enough of its own and added fat makes the breakfast heavy.
- Brown the sucuk first; added at the same time as the eggs it stays raw.
- Salt the eggs, not the sucuk, as the sucuk is already salty.
Nutrition
390
kcal
23 g
Protein
31 g
Fat
3 g
Carbs
1 g
Sugar
Values are per serving and approximate.