Turkish Breakfast

Name: Turkish Breakfast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 2 eggs; 30 g sucuk; 1 slice village bread or simit; 1 tomato; 0.5 cucumber; 30 g olives; 40 g beyaz peynir; 25 g kaşar cheese; 1 tsp butter; 1 tbsp honey; 3 sprigs flat-leaf parsley; pul biber; 1 tsp black tea leaves; 250 ml water; salt

Serpme kahvaltı, the spread-out Turkish breakfast: eggs fried in the fat of spiced sucuk, white cheese and kaşar, tomato and cucumber, olives, bread with butter and honey, and a glass of strong black tea.

Breakfast 25g+ protein Under 30 min

22 min10 prep · 12 cookEasy558 kcalper serving

Method

Start the çay first, as it needs to steep. Rinse a small teapot with boiling water, add 1 tsp of black tea leaves and pour over 250 ml of freshly boiled water. Set it over the lowest heat, lid on, and let it draw for 10 minutes without ever letting it boil.
Lay out the cold part of the table on one large plate or several small saucers, the way it is served in Turkey. Cut 1 tomato into 5 mm rounds and 0.5 cucumber into short batons or thick half-moons. Set out 40 g of beyaz peynir in a slab or two, 25 g of sliced kaşar and 30 g of olives, and tuck 3 sprigs of parsley between them.
Put a small heavy frying pan or a copper sahan over medium heat with no oil at all. Lay in 30 g of sucuk, sliced 5 mm thick, and fry for about 2 minutes a side until the slices curl at the edges and a slick of red, paprika-stained fat has rendered out. Do not let the fat smoke or it turns bitter.