This is a great dish to share with the family for breakfast or a light dinner – just serve with a bowl of yoghurt and some crusty bread and let everyone dig in. If you can’t find black cabbage, then silverbeet or leafy Asian greens would work really well.
- olive oil, for pan-frying
- 200 g finely chopped sucuk (see Notes)
- 40 g butter
- 2 brown onions, thinly sliced
- 4 cloves garlic, crushed
- 6 stems cavolo nero (black cabbage), leaves and stems separated, stems roughly chopped
- 6 stems silverbeet, leaves and stems separated, stems roughly chopped
- 60 ml (¼ cup) sherry vinegar
- 1 tbsp red pul biber (Aleppo pepper)
- 5 eggs
Sucuk (spicy Turkish sausage)
- 500 g beef chuck steak, coarsely minced
- 125 g lamb tail fat, (see Note) coarsely minced
- 2 small cloves garlic, peeled
- 25 g sweet paprika
- 7 g ground black pepper
- 7 g ground cumin
- 2 tsp water
- 25 g table salt
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.
Resting time 10 minutes
Chilling/freezing time 30 minutes
Preheat oven to 200°C.
To make the sucuk, place all the ingredients in a bowl and combine thoroughly. Roll the mixture into 15 g balls (about 3 tsp), then refrigerate until required. For this recipe, you will need 30 balls.
Heat 1 tbsp oil in a frying pan over medium heat and cook the sucuk balls for 1 minute or until beginning to brown, then add the chopped cured sucuk and cook for 4-5 minutes or until golden and caramelised. Add the butter and cook until melted and well combined, then add the onions and garlic and cook for 1-2 minutes or until starting to soften. Add the chopped stems and cook for 3-4 minutes or until the onions and stems are tender. Add the vinegar and simmer for another 2-3 minutes or until the harsh vinegar flavoured has mellowed.
While the onions and stems are cooking, drop the leaves into a large saucepan of boiling salted water and cook for 5 minutes or until just tender. Using a slotted spoon, remove the leaves from the water and place straight into the sucuk mixture once the vinegar has cooked off. Don’t worry about draining or refreshing, as a little bit of extra water will help create the sauce. Reduce heat to low, add the red pul biber and combine well. Transfer the mixture to a shallow baking dish. Crack the eggs straight into the dish and bake for 5 minutes or until the egg whites are just set and the yolks are still a little runny. Serve with thick, Greek-style yoghurt and crusty bread for dipping.
• Sucuk (pronounced sujuk) is a cured, heavily spiced Turkish beef sausage. Available from Middle Eastern food shops and select butchers.
• Lamb tail fat must be ordered ahead from Middle Eastern butchers.