Dish of Soujuk Sausage with two Eggs
(click to enlarge)

Eggs with Soujuk Sausage


Turkey
Serves:
Effort:
Sched:
DoAhead:  		 2 break
**
25 min
Part		 A very quick breakfast dish with plain eggs offset by intensely flavored Soujuk sausage. In Turkey it's Sucuk, but the Armenian spelling is how it's labled here in Yerevan West.




3
2
2
4
tt
tt
oz
T
T



Soujuk Sausage (1)  
Butter
Water
Eggs
Salt
Pepper
Make   -   (25 min)
  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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