Menemen with Sucuk

Ingredients

• 6 ounces sucuk (Turkish spiced sausage), casing removed
• 1 large red bell pepper
• 1 medium onion, yellow or white
• ½ cup fresh tomato or canned crushed tomato
• 2 cloves garlic, minced
• 4 large eggs, whole
• 1 tablespoon olive oil
• 1 pinch salt and pepper

Instructions

1. 1

   Remove the sucuk casing by slicing it lengthwise with a sharp knife, then peel away the skin and discard it. You should now have the raw sausage meat exposed.

2. 2

   Slice the bell pepper lengthwise from top to bottom into two halves, then remove and discard the stem and white seeds. Slice the red flesh into strips about 1/4-inch wide, then cut crosswise into bite-sized pieces about 1/2-inch long.

3. 3

   Slice the onion in half from root to tip, then place flat-side down on the cutting board. Slice lengthwise into thin strips, then chop crosswise into pieces about the size of a pea.

4. 4

   Crack the eggs into a bowl and whisk them together with a fork until the yolks and whites are fully blended and uniform in color, about 15 seconds.

5. 5

   Heat the olive oil in a 10-inch nonstick or cast-iron skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the sucuk pieces to the hot oil and cook, breaking them into small crumbles with a wooden spoon as they cook, until no raw pink meat remains and the sausage begins to brown, about 3 minutes. You'll see the oil turn red from the paprika.

7. 7

   Add the chopped onion and bell pepper pieces to the skillet. Stir with the wooden spoon to mix with the sucuk, cooking until the vegetables soften and the onion becomes translucent, about 4 minutes.

8. 8

   Add the minced garlic to the skillet and stir constantly for 30 seconds until the smell becomes strongly fragrant and the garlic loses its raw edge.

9. 9

   Pour in the tomato (fresh or canned) and stir to combine. Let it cook over medium-high heat, stirring occasionally, until the tomato releases its liquid and the mixture looks slightly thick, about 2 minutes.

10. 10

    Reduce the heat to medium. Pour the whisked eggs slowly into the skillet while stirring gently with the wooden spoon in one direction, as if making scrambled eggs, until they are soft and creamy with no visible raw egg, about 2–3 minutes.

11. 11

    Taste the menemen and sprinkle with salt and pepper as needed. Transfer to a serving plate immediately while the eggs are still soft.

Tools you’ll need

• 10-inch nonstick or cast-iron skillet
• cutting board
• sharp knife
• wooden spoon
• small bowl
• fork
• measuring spoons

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