There is nothing sophisticated about this recipe, but I had to include it because it’s one of the most common breakfasts all over my land. It’s our answer to Britain’s bacon and eggs. A wife might say of her husband: ‘He’s so hopeless, he can’t even cook sucuk and eggs’.
You can buy sucuk everywhere in Turkey, so nobody would bother to make it at home. But if you can’t find it near you, you could use the recipe we offer here (or substitute chorizo). Bear in mind that this won’t taste exactly like a professional sucuk, since that is stuffed into intestine casings, then hung and dried for a month. But it will be tasty.
To make your own sucuk, crush the garlic into a fine paste. Put the garlic into a mixing bowl, add the ground meat and spices, and knead for 10 minutes.
Using a rolling pin, flatten the meat mixture into a strip about
Remove the sucuk from the freezer, remove the plastic wrap, and slice off twenty thin slices (about
(If using store-bought sucuk or chorizo, soak in hot water for 15 seconds, then peel off the skin. Slice into twenty thin slices.)
Place a frying pan over medium heat. Add the sucuk and spread out into a single layer. Add the butter (and 1 tablespoon of water if the sucuk seems dry) and salt, then cook for 1 minute. Once the sucuk begins to sizzle, take out eight slices from the middle of the pan and break the eggs into the space created. Put the eight sucuk back on top of the eggs.
Cook for 3 minutes, or until the egg whites begin to set, the sides curl, and the yolk is soft but still formed in the centre. If you prefer your eggs more cooked, cover with a lid and simmer for 1 minute more.
Place the sucuk in the middle of the table—the Turkish way—for people to help themselves. Serve with pide.
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