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Brunch is up: Sujuk Menemen

We love to brunch here at Freixenet UK. To tempt us out of our brunch norm, we tried something a little different. Turkish Delights author John Gregory Smith exclusively shares this recipe you won’t be able to ignore.

'Sujuk mememen' is a classic Turkish breakfast, made with a rich tomato and pepper sauce, eggs and Turkish sausage, called sujuk. Sujuk is a beef sausage that has a strong smoky flavour. It’s cured, so it cooks really fast. If you can’t find sujuk you could use chorizo instead.

Ingredients - Serves 2.

  • 25g butter
  • 1 onion, finely chopped
  • 2 Turkish pepper, finely sliced
  • 50g sujuk, finely sliced 
  • 3 large tomatoes, finely chopped
  • 1 tbsp. red pepper paste
  • 1 tbsp. tomato puree
  • 1 tsp. Turkish pepper flakes
  • 4 free range eggs
  • 2 tbsp. yogurt
  • 1 small hand of parsley leaves
  • Bread to serve
  • Sea salt

Method

1. Heat a large frying pan over a medium heat and melt the butter. Add the onion and peppers and cook, stirring occasionally, for 5-6 minutes until golden. Add the sujuk, mix well, and cook for 1-2 minutes, stirring occasionally, until a little golden.


2. Tip the tomatoes into the pan and add the red pepper paste, tomato puree, Turkish pepper flakes and a good pinch of salt. Mix everything together really well. Turn the heat up to high and stir fry for 1- 2 minutes. Add a splash of water to help the tomatoes break down, reduce the heat to medium-low and cook, stirring occasionally, for 8-10 minutes until really thick.


3. Using a spoon, make four wells in the sauce. Crack in the eggs and shake the pan so they settle. Cook for 5-6 minutes, or until the egg whites are just cooked through. Drizzle over the yogurt and scatter the parsley leaves over the top. Serve immediately with bread.

How to pair:

This recipe is the perfect match for a chilled glass of  Cordon Negro or our Vintage Range sparklers. We can't think of anything better for a Sunday brunch.

Recipe by John Gregory-Smith author of Turkish Delights.

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