Menemen with sucuk – Turkish eggs with sausage Recipe
A heartier version of breakfast menemen, enriched with aromatic, slightly spicy sucuk sausage. In Turkish homes it appears for lazy weekend breakfasts, when there’s time to linger at the table and dip bread into the tomato and egg sauce. The flavor is reminiscent of a cross between shakshuka and scrambled eggs with sausage, but with a distinctly Turkish twist.
This menemen is a comforting, one-pan Turkish breakfast where rich, spicy sucuk sausage infuses a simple tomato-and-egg base with deep flavor. It’s perfect for slow weekend mornings and for sharing straight from the pan with plenty of bread.
Chef's tips
Use ripe, flavorful tomatoes or good-quality canned chopped tomatoes when fresh ones are out of season. Don’t overcook the eggs – take the pan off the heat while they are still slightly creamy, as they will continue to set in the hot sauce.
How to serve
Serve the pan in the center of the table with a basket of fresh bread so everyone can scoop directly from it. Add a simple side plate of sliced cucumbers, tomatoes, olives and feta-style cheese for a full Turkish-style breakfast spread.
Ingredients
- eggs - 4 piece
- sucuk sausage Turkish dry sausage, quite intense - 80 g
- tomato ripe, medium - 3 piece
- green pepper can be regular or pepperoni-type - 1 piece
- onion small - 0.5 piece
- butter - 15 g
- vegetable oil - 10 ml
- salt - 2 g
- black pepper - 1 g
- sweet paprika, ground - 2 g
- wheat bread for serving, preferably fresh
Preparation
- Score the tomato skins with a cross, pour boiling water over them for 1 minute, rinse with cold water, peel and dice finely, removing any hard parts.
- Remove the seeds from the pepper and slice it into thin strips; finely dice the onion.
- Slice the sucuk sausage into thin rounds.
- Heat the oil with the butter in a medium pan over medium heat until the butter melts.
- Add the sucuk slices and fry for 2–3 minutes, until some of the fat renders and the edges of the sausage are lightly browned.
- Add the onion and pepper and fry for 3–4 minutes, stirring, until the vegetables soften.
- Sprinkle in the ground paprika, stir, and immediately add the chopped tomatoes so the spice doesn’t burn.
- Cook everything for 5–7 minutes over medium heat, until the tomatoes break down and form a thick sauce; if it’s very watery, cook a bit longer, stirring.
- Crack the eggs into a bowl and lightly beat with a fork, just until the whites and yolks are combined.
- Reduce the heat to low, pour the eggs into the pan and gently stir from the edges toward the center for 1–2 minutes, until the eggs are set but still slightly creamy.
- Season with salt and pepper to taste, remove the pan from the heat – the eggs will continue to cook slightly from the heat of the sauce.
- Serve immediately, preferably straight from the pan, with plenty of fresh bread for dipping.
Storage
Danie najlepiej smakuje od razu po przygotowaniu, bo jajka szybko twardnieją. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień i podgrzej bardzo delikatnie na małym ogniu, aby nie przesuszyć jajek.
