Sucuklu Yumurta with Cassava Flatbread
Spicy Turkish sausage (sucuk) cooked with eggs, served with a cassava flour flatbread to keep it gluten-free.
Ingredients
- about 225 g Sucuk (Turkish Sausage)
- 8 Eggs
- 1 tablespoon Olive Oil
- 1/4 teaspoon Red Pepper Flakes
- 1 cup Cassava Flour
- 1/2 cup Water
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the flatbread: Mix cassava flour, water, and salt in a bowl to form a dough. Roll out thinly.
- 2Heat a dry skillet over medium heat and cook the flatbread for 2-3 minutes per side, until lightly browned.
- 3Slice the sucuk into thin rounds.
- 4Heat olive oil in a skillet over medium heat. Add sucuk and cook until browned and crispy, about 5-7 minutes.
- 5Crack the eggs into the skillet with the sucuk. Cook until the eggs are set to your liking.
- 6Sprinkle with red pepper flakes.
- 7Serve hot with cassava flatbread.
Substitutions
Wheat Flour → (avoids Gluten, wheat)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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