Sucuk and Eggs

By cooking the sausage in its natural fats without adding extra oil and adjusting egg and sucuk proportions, you get a highly satisfying meal with over 22g protein per serving.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3.5 oz (100 g) Turkish garlic sausage (sucuk), sliced · 400 kcal in the whole recipe
• 5 large eggs · 358 kcal in the whole recipe
• Pinch of salt and red pepper flakes (optional)

Method

1. Slice the sucuk into thin rounds and place them evenly in a skillet.

   

2. Set the skillet over medium heat and cook the sucuk until it releases its own fats and browns lightly on both sides.

   

3. Create small spaces between the sucuk slices, crack in the eggs, and cook on low heat until whites are fully set and yolks remain soft.

   

4. Sprinkle with a pinch of salt and red pepper flakes, then serve immediately in the skillet.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.