Smoked Sucuk and Egg Kaya with Chili Oil Drizzle

Instructions

1. 1

   Thinly slice the sucuk. If the sucuk is very fatty, you can render some of the fat first by frying it in a dry pan for 2-3 minutes, then discard excess fat.

   ~5 min
2. 2

   In a frying pan over medium heat, add 1 tablespoon of olive oil and the sliced sucuk. Cook for 5-7 minutes until browned and slightly crispy.

   ~7 min
3. 3

   While the sucuk is cooking, crack the eggs into a bowl, add salt and black pepper, and whisk gently.

   ~1 min
4. 4

   Push the sucuk to one side of the pan, add the butter to the other side, and let it melt. Pour in the whisked eggs.

   ~1 min
5. 5

   Scramble the eggs, folding them into the sucuk. Cook until the eggs are just set but still moist, about 3-4 minutes.

   ~4 min
6. 6

   In a small saucepan, heat the remaining 1 tablespoon of olive oil over low heat. Add the red pepper flakes and swirl gently for about 30 seconds, just until fragrant. Do not let it burn.

   ~1 min
7. 7

   Drizzle the chili oil over the sucuk and eggs. Garnish with fresh chopped parsley.

   ~1 min
8. 8

   Serve immediately with slices of crusty bread for dipping.