Homemade sucuk is fattier and more coarsely minced than the factory kind, so it gives up more fat in the pan and takes longer to cook. Do not pour that fat away; cook the onion in it, because half the flavour is there.
Ingredients
For the pan
Method
-
Fry the sucuk
Without adding any oil, cook over a medium heat for 7 minutes, turning, until the edges brown.
-
Add the onion
Cook the onion in the rendered fat for 3 minutes.
-
Add the peppers
Add the peppers and cook for 2 minutes, turning.
-
Add the tomato
Add the tomato and cook for 3 minutes, until its liquid has gone.
-
Crack in the eggs
Crack the eggs over the top and cook covered for 3 minutes.
-
Season
Scatter with black pepper and chilli flakes. Do not add salt.
Tips
- Do not pour away the rendered fat; the onion and peppers should cook in it.
- Cut thick slices, as homemade sucuk falls apart when sliced thinly.
- Do not add salt, as homemade sucuk is usually saltier than the factory kind.
Nutrition
440
kcal
25 g
Protein
36 g
Fat
5 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.