Breakfast is a must in most Turkish/Persian homes.It’s the one meal everyone is most hungry for first ting in the morning and so I make eggs almost everyday in all sorts of variations.
This dish is inspired by the turkish breakfast dish called sujuklu yumurta But I have brough in other signature aspects from my day to day cooking which i believe bring add a whole lot of flavour to most dishes.
Onions and galric for starters, I start the base of each dish with onions and here I have fully caramelised them for that sweet taste which ties in beautifully with the saltiness of Sujuk and Feta cheese.
I love the feta because again persians and turks love their salty cheese. In Iran feta accompanies a substantial number of appetisers, side dishes, breakfast dishes and sandwiches.
Sujuk – which is also know as the turkish sausage has a salty flavour. It is also a greasy meat and therefore when cooking with it, its not necessary to use a lot of oil or butter.
Sucuk & Eggs
Melt the butte in a small pan and sauté the onion for a few minutes until it starts to become golden and translucent.
Add the garlic to the pan and sauté together for an extra 2 minutes before adding the sujuk slices. Allow everything to caramelise together for a few minutes until the sujuk changes colour and fries on both sides.
Space out the sujuk in the pan and break the eggs. Alow the eggs to cook, sunny side up.
Crumble the feta in the pan and garnish with chopped chives or dill. Serve and enjoy with bread and olives.