Tag: breakfast

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste

 

Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.

Asparagus Frittata – Italian Omelette

Ingredients (2 servings):

  • the bottoms of a bunch of asparagus
  • 4 free range eggs
  • 1 medium onion
  • olive oil
  • 50 g grated Parmesan cheese
  • salt and pepper to taste

 

Preparation method:

  1. Discard the woody third of the asparagus stalks.
  2. Cut in small pieces the asparagus.
  3. Chop the onion.
  4. Beat the eggs in a large bowl.
  5. Add the Parmesan cheese, stir it in the egg to incorporate smoothly. Season to taste with salt and freshly ground black pepper.
  6. Heat the olive oil in a smaller frying pan.
  7. Add the chopped onion and fry lightly until a bit fragrant for about 2 minutes.
  8. Add the chopped asparagus and keep frying for a few minutes until cooked.
  9. Pour over the egg mixture in the skillet, distribute it equally over the asparagus, cover and fry over medium heat for 5 minutes.
  10. By now the surface of the omelette should be thickened ready to be flipped.
  11. Either by a quick move of hand or with the help of the lid, flip the omelette.
  12. Fry the other surface of the omelette for 2 minutes.
  13. Serve while still warm, grate some extra Parmesan if you like it.