Sujuk or soudjouk is Turkish sausages, somewhat like Hungarian sausages, sujuk smells and tastes very much like those. Here is a Sunday brunch classic: Eggs With Sujuk. If there is nice and fresh bread accompanying this dish, nothing can compare to it, especially in winter mornings. Sujuk is available in Turkish grocery shops in most Western countries, particularly in suburbs populated mostly by Turks. It keeps quite long in the fridge too.
Ingredients (serves 2-4):
100 g of sujuk, peeled and sliced thinly (1mm slices)
4 eggs
50 g of grated kashar/any meltable cheese (optional)
Crack the eggs into a bowl, mix until even, for about 10-15 seconds. Line up the sujuk slices into a non-stick pan (I used copper-ware which I bought from Kahramanmaras), pour over half a cup of water, bring to boil and let the sujuk slices absorb all the water and release their fat. Once they turn oily, turn the slices and fry the undersides as well. This frying process takes around 2 minutes, try not to overcook the sujuk or it will dry out. Add in the cheese, if you will. Pour the eggs. Do not add salt or oil, there is no need. Cook on low heat until the eggs are cooked (not too dry). Serve with tea and bread. The trick is to find sujuk, the rest is easy breezy!
This is the coppersmith's workshop which I bought all the copper-ware from, in Kahramanmaras.
