Sujuk and Eggs

Ingredients

• 8 oz sujuk (Turkish spiced sausage), sliced into 1/4-inch rounds
• 4 whole large eggs
• 1 tablespoon extra-virgin olive oil
• 2 tablespoon fresh flat-leaf parsley, roughly chopped
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. 1

   Set a 10-inch nonstick skillet over medium-high heat. Once hot, add the 8 oz of sujuk slices — they should sizzle immediately. Cook for 3-4 minutes, stirring occasionally with a wooden spoon, until the edges are deeply browned and some of the fat has rendered into the pan. You should smell the warm spices and see the sausage pieces turning crispy at the edges.

2. 2

   Lower the heat to medium. Push the sujuk slices to the outer edges of the skillet, creating a well in the center. Crack all 4 eggs directly into the center of the pan, spacing them apart so they don't touch each other or the sausage.

3. 3

   Let the eggs cook undisturbed for 3-4 minutes until the whites are set and opaque but the yolks still jiggle when you gently shake the pan. If you prefer firmer yolks, cook for another minute. The residual heat from the sujuk will gently cook the egg whites while the yolks stay runny.

4. 4

   Remove the skillet from heat. Sprinkle the 0.25 teaspoon of kosher salt and 0.125 teaspoon of freshly cracked black pepper evenly over the eggs. Scatter the 2 tablespoons of fresh flat-leaf parsley over the top.

5. 5

   Slide the entire skillet onto a warm serving plate or divide the sujuk and eggs between two bowls. Serve immediately while the sausage is still crispy and the egg yolks are warm and runny — they're perfect for soaking into crusty bread.

Tools you’ll need

• 10-inch nonstick skillet
• wooden spoon
• serving plate or bowls

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