Turkish Sucuklu Yumurta Egg Skillet

Ingredients

• 4 large eggs
• 5 oz sucuk or spicy sausage, sliced
• 2 tomatoes, chopped
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp Aleppo pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• 4 thick slices bread, for serving

Steps

1. Lay the sucuk slices in a cold, dry skillet in a single layer and set it over medium heat.
2. Starting from cold is deliberate: it lets the spiced fat render out slowly to cook the eggs in, rather than searing the outside while the sausage stays hard.
3. Cook for 4 to 5 minutes, turning once, until the slices are curled at the edges and a pool of deep red fat has collected in the pan.
4. Add the onion and cook for 3 minutes until softened, then the garlic and Aleppo pepper for 30 seconds.
5. Add the chopped tomatoes and cook for 5 to 6 minutes, until they break down and the pan looks jammy rather than watery. Season with salt and pepper.
6. Make four wells in the mixture with the back of a spoon and crack an egg into each.
7. Cover the pan and cook over low heat for 4 to 6 minutes, until the whites are just set and opaque but the yolks are still soft. Check from 4 minutes, since carry-over heat keeps firming the yolks.
8. Scatter with the fresh herbs and serve straight from the skillet with bread and lemon wedges.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.