Türkiye
Eggs with Cabbage and Turkish Sausage
A savory Turkish-style dish of browned sucuk, cabbage, red pepper paste, and peanut butter, finished with covered eggs.
Sucuk is the spiced, air-dried sausage that defines a Turkish breakfast, and in a dish like this it carries most of the flavour once cabbage, pepper paste and peanut butter are in the pan. It cooks low and slow so the fat renders out and the cabbage softens rather than catches. The eggs go in at the end and are only stirred through until set, since they are meant to stay in soft folds.
Ingredients
- Chopped cabbage1.5 cups
- Eggs3
- Red pepper paste1 tbsp
- Olive oil1.5 tbsp
- Water3
- Peanut butter1
- Sucuk (Turkish sausage), sliced9
- Tabasco sauce (optional)As needed
- Finely chopped parsley or cilantro (optional)As needed
Directions
- 1
Heat the olive oil in a medium lidded pot over medium heat.
- 2
Add the sliced sucuk and cook briefly, turning, until lightly browned.
- 3
Stir in the chopped cabbage and red pepper paste until evenly coated.
- 4
Stir in the water and peanut butter until combined.
- 5
Cover and cook for 5–10 minutes, until the cabbage reaches the crispness you prefer.
- 6
Crack the eggs over the cabbage mixture, cover, and cook until the egg whites and yolks are fully set.
- 7
Serve with rice or meat and garnish with Tabasco and chopped herbs, if desired.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.