Kayseri eggs are made by sautéing sucuk with garlic and tomatoes, then cracking eggs over the top to cook. This dairy-free breakfast dish is also suitable for people with lactose sensitivity. The tomato softens the sharpness of the garlic for a balanced flavor.
Heat the olive oil in a pan and add the sliced sucuk. Sauté for 5 minutes, until it releases its fat.
Add the garlic and sauté for 1 minute. Add the grated tomato and cook for 12 minutes, until its liquid has evaporated.
Crack the eggs directly over the sauce, cover the pan, and cook over low heat for 8 minutes, until the whites are cooked and the yolks are creamy.
Sprinkle with red pepper flakes and serve hot.
Do not stir the pan after cracking in the eggs, or the yolks will break. Allergen: contains eggs.
Sarımsağın domatesle yumuşayan tadı gerçekten çok dengeliydi, 2 dilim ekmekle sildik bitirdik, sabah kahvaltısına bayıldık.
Sucuk bulamadığım için yerine 100 gram pastırma kullandım, tuzu biraz azalttım çünkü pastırma zaten tuzlu. Domates sosunun kıvamı aynı kaldı, sadece tat daha keskin oldu.
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