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2 Serves
15 Mins
Slice the Turkish sucuk sausage into thin rounds using a chef's knife on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B3
0 mg / 16 mgFolate
0 µg / 400 µgCalcium
0 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
0 mg / 420 mgPhosphorus
0 mg / 1,250 mgPotassium
2 mg / 4,700 mgSodium
700 mg / 2,300 mgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat a small amount of olive oil in a non-stick skillet over medium heat.
Add the sliced sucuk to the skillet and sauté until the fat renders and the edges become slightly crispy.
Crack the eggs directly over the sausage, season with salt and pepper, and cook until the whites are set but the yolks remain runny.
49
g48
g30
g
Salvadoran
Egyptian