Egg with Cabbage and Turkish Sausage
Eggs with cabbage and Turkish sausage is a one-pot supper that comes together in about 25 minutes. The sucuk renders spiced fat that browns the pan and seasons everything after it. Red pepper paste gives the cabbage a slow heat, while a spoonful of peanut butter melts into the little bit of water and makes a rounder, richer sauce for the eggs to cook in.
Instructions
Warm the olive oil in a medium pot that has a lid.
Add the sliced sucuk and fry it briefly until it is browned on both sides.
Stir in the chopped cabbage and the red pepper paste until the cabbage is coated and the paste has spread through the pot.
Add the water and the peanut butter and stir until the peanut butter melts into a loose sauce.
Put the lid on and cook for about 5 to 10 minutes. Cook toward the shorter time if you want the cabbage crisp, and the longer time if you want it soft.
Crack the eggs into the pot, cover again, and cook until the whites are set and the yolks are done the way you like them.
Serve straight from the pot, on its own or with rice or meat. Finish with a little Tabasco or finely chopped parsley or cilantro if you like.
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