Turkish Scrambled Eggs with Sausage

Ingredients

• 200 g Turkish sausage (sucuk)
• 6 large eggs
• 1 medium tomato
• ½ whole red bell pepper
• ¼ whole onion
• 2 tbsp butter
• 1 tbsp fresh parsley
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. 1

   Slice the Turkish sausage into thin rounds, about 0.25 inch thick. Heat a large skillet over medium-high heat and add the sausage, cooking for 4-5 minutes until the edges are browned and the fat renders out, stirring occasionally.

2. 2

   While the sausage cooks, dice the tomato, bell pepper, and onion into small pieces. Once the sausage is cooked, push it to the side of the skillet and add the diced vegetables.

3. 3

   Sauté the vegetables with the sausage over medium heat for 2-3 minutes until the peppers and onions soften slightly and become fragrant. Stir occasionally to prevent sticking.

4. 4

   Crack the eggs into a bowl and whisk together with salt and black pepper until well combined. Reduce the heat to medium and add the butter to the skillet, letting it melt into the sausage and vegetables.

5. 5

   Pour the whisked eggs into the skillet and stir gently with a spatula, pushing the cooked egg from the edges to the center every 20-30 seconds. Cook for 3-4 minutes until the eggs are mostly set but still slightly creamy, not dry.

6. 6

   Remove from heat while the eggs still have a soft, custard-like consistency, as they will continue to cook slightly from residual heat. Taste and adjust seasoning if needed, then transfer to plates and garnish with fresh parsley.

Tools you’ll need

• Large skillet
• Mixing bowl
• Whisk
• Spatula

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