Serving
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Eggs with Soujuk Sausage
Turkey

Serves
Effort:
Sched:
DoAhead:  
2 break  
**
1-3/4 hr  
Best
A very quick breakfast dish with plain eggs offset by intensely flavored Soujuk sausage. In Turkey this sausage would be called Sucuk but I have used an Armenian spelling since that's how it's usually labled in North America.





3
2
2
4
tt
tt
oz
T
T


Soujuk Sausage (1)
Butter
Water
Eggs
Salt
Pepper
  1. Peel casing from the SAUSAGE if you're going to fry slices whole (not necessary if you will cut them up). Slice thin and cut slices to the size you desire.
  2. Melt Butter over moderate heat, add Sausage and fry stirring about 2 minutes - no longer, it'll get hard.
  3. Add WATER (to steam the eggs), cover and let come to a simmer.
  4. When simmering, push sausage pieces around to make spaces for the eggs among them. Crack Eggs into the spaces, sprinkle with a little salt, cover and cook slowly for a few minutes until Eggs are set to the degree you like (best with yolks still liquid).
  5. Serve immediately on warm plates with a grind of Pepper over the eggs.
NOTES:
  1. Soujuk Sausage   This is an intensely flavored dried beef sausage traditional to Turkey and Armenia. For details see our Sausages page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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