This typical breakfast dish includes peyniri (Turkish cheese) and sucuk, a spicy, cured beef sausage. If you can’t find sucuk, you could use another kind of spicy sausage or even a good quality chorizo.
- 100 g baby spinach leaves, washed
- 120 g spicy or mild sucuk (see Note), sliced on the diagonal
- 1 onion, finely chopped
- 2 tomatoes, roughly chopped
- ¾ tsp paprika
- 70 g peyniri (Turkish cheese) (see Note) or fetta, crumbled
- 4 eggs
- extra virgin olive oil, to drizzle
- Turkish pide or flat bread, to serve
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.
Heat a frying pan over medium–high heat. Add spinach and cook for 30 seconds or until wilted. Remove and squeeze out excess water. Add sucuk to the pan and brown for 1 minute each side. Remove sucuk, reserving the fat in the pan. Add onion and stir for 5 minutes or until soft and golden. Add tomatoes and ½ tsp paprika, season with salt and pepper, and cook for 4 minutes or until tomatoes have broken down. Remove pan from heat.
Return the sucuk and spinach to the pan, stir to combine and spread over the base of the pan. Scatter over half the cheese. Make 4 indentations in mixture and crack in eggs. Top with remaining cheese and sprinkle with remaining ¼ tsp paprika. Cover, place over low–medium heat and cook for 5 minutes or until the egg whites are cooked but the yolks are still runny. Season.
Drizzle with oil and serve immediately in the pan with bread.
• Sucuk is a spicy, cured beef sausage available from Middle Eastern food shops and selected butchers. Substitute other spicy beef sausages.
• We used tulum peyniri, a sharp, salty cheese that’s wrapped in goat’s skin and is available from Turkish food shops.
Photography Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1.