Sucuk, a garlicky Turkish sausage, is often served with fried eggs for comfort food, Turkish style. This pasta dish uses the same Turkish flavours, along with lots of fragrant fresh dill.
- 200 g (7 oz) dried chickpeas
- 300 g (10½ oz) risoni pasta
- 2 sucuk sausages (from a packet, see Note)
- mild olive oil, for frying
- 4 eggs
- 1 bunch dill
- 1 garlic clove
- fruity green extra-virgin olive oil, to serve
- salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the dried chickpeas overnight, the day before you plan to make this recipe.
- Soak the chickpeas overnight in plenty of cold water.
- Drain the soaked chickpeas and boil them in a saucepan of fresh water for 45 minutes, or until tender; drain well. Cook the pasta in a separate saucepan of salted, boiling water according to the packet instructions;
- Remove the skin from the sucuk, then slice the sausage. Dry-fry the sucuk over a medium heat for 10 minutes, turning once, until golden brown on both sides. Remove from the pan and set aside; keep warm.
- Add a splash of olive oil to the same pan, then crack in the eggs and cook over a low heat for 10 minutes.
- Meanwhile, thinly slice the dill and crush the garlic.
- When the eggs are cooked to your liking, remove them carefully from the pan and set aside on a warm plate. Add the cooked pasta, chickpeas, sucuk, garlic, half of the dill, and a splash of extra virgin olive oil to the
same pan. Stir well until heated through, then season to taste with salt.
- Spoon the pasta onto plates and top each serving with a fried egg. Garnish with the remaining dill.
• Sucuk can be purchased from supermarkets and Turkish delicatessens across Australia. It may also be spelt 'sujuk'.
Recipe and images from Under the Mediterranean Sun by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $55.00.