Sucuklu Yumurta — Skillet Eggs with Sucuk Sausage

Ingredients

• 6 oz Sucuk Sausage, sliced in thin coins
• 4 eggs
• 2 Tomatoes, sliced thick
• 1 tsp butter, only if the pan looks dry
• ½ tsp Aleppo pepper
• 2 tbsp crumbled white cheese
• Handful parsley, chopped
• Salt and black pepper
• Warm bread, olives, and tea, for serving

Method

1. Lay the Sucuk Sausage in a cold skillet in a single layer and bring it up over medium heat. Starting cold coaxes out the fat instead of scorching the spices.
2. Cook 4–5 minutes, turning once, until the edges curl and the pan holds a shallow slick of orange fat. Slide the Tomatoes into the fat around the edges and let them blister. Add the butter only if the pan looks dry.
3. Crack the eggs straight into the fat between the slices. Season the whites, not the yolks, and cook 3–4 minutes until the whites are set and the edges are lacy but the yolks still shiver.
4. Scatter the cheese, Aleppo pepper, and parsley over the top and take the pan to the table with bread. Half the point is mopping the pan clean.