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Egg with Cabbage and Turkish Sausage
Eggs cooked with Turkish sausage (called sucuk) and spicy cabbage, can be served on its own or with rice. If the red pepper paste is already salted, there is no need for additional salt, but this can be adjusted according to need and the ingredients used.
Ingredients
- cabbage, chopped1–2 cup
- egg2–3
- red pepper paste, such as Korean gochujang or similar1 tbsp
- olive oil1–2 tbsp
- water, approximately1/8–1/4 cup
- peanut butter, large tablespoon; organic without added hydrogenated oils recommended1 tbsp
- sucuk, Turkish sausage8–10 slice
- tabasco sauce, optional
- parsley or cilantro, finely chopped; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat olive oil in a medium-sized pot with lid.
Add sliced sucuk and quickly brown.
Mix in chopped cabbage and red pepper paste.
Mix in the water and peanut butter.
Cover lid and cook for around 5–10 minutes, depending on how crispy you want the cabbage.
Crack 2–3 eggs into the pot. Cover, and cook until the eggs are done.
Serve with rice or meat. If desired, garnish with a little tabasco and/or finely-chopped herbs.
