BIG BREAKFAST Turkish Style Poached Eggs + Halal Turkey Sausages

Welcome back to Fahid’s Kitchen. Today we are making a Big Breakfast: Turkish Style Poached Eggs + Halal Turkey Sausages.


If you are tired of boring scrambled eggs, this is how you wake up your taste buds. We are making a rich, spicy onion and tomato base (similar to Menemen or Shakshuka), throwing in some mushrooms for texture, and poaching the eggs directly in the sauce. Usually, this is served with Turkish Sujuk but we are swapping it for juicy Halal Turkey Sausages for a leaner protein kick on the side (grill or use a skillet for 8min for fully cooked version).

Why this recipe wins:
• The One-Pan Magic: Everything cooks in the skillet. Less dishes, more flavor.
• The Spice: We use Turmeric and Red Chili Powder to give it a beautiful golden color and serious heat.
• The Dip: This was made for dipping crusty bread.
The Ingredients:
• The Base: 2 Onions (chopped) and 2 Beefsteak Tomatoes (chopped).
• The Veg: Sliced Mushrooms, 1 Long Chili Pepper, and fresh Cilantro.
• The Spices:
• 1 tsp Salt & 1 tsp Black Pepper.
• 1 tsp Turmeric (The secret for color and health).
• 1 ½ tsp Red Chili Powder (Adjust if you can't handle the heat).
• The Protein: 6 Eggs and Halal Turkey Sausages on the side.

The Easy Method:
1. Sauté: Fry the onions until pink-brown, then add the tomatoes.
2. The Masala: Add the mushrooms, chili pepper, cilantro, and all the dry spices. Cook this down until the tomatoes completely soften and you see the oil separating from the sauce (this means the flavor is locked in).
3. * The Drop:* Crack the 6 eggs directly on top of the sauce. DO NOT stir them!
4. The Steam: Turn the heat to LOW and cover the pan with a lid.
5. The Wait: Let it steam until the whites are set but the yolks are still runny (or however you like them).
6. Serve: Plate it up with the fried turkey sausages and attack it with bread.

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