Turkish Scrambled Eggs with Sujuk
7-8 slice of sujuk, the skin removed
1 cubanelle pepper, cut in bite size
1 medium sized tomato, diced
2 tbsp extra virgin olive oil
1/2 tsp cumin
Place the sujuk slices on the pan. Cook for about 2-3 minutes over low heat, don't dry them! Then turn each slice over quickly with a fork. Put them in a small plate.
Place the olive oil and cubanelle peppers in the same pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes, cumin, salt and pepper. Cook for another 7-8 minutes, stirring occasionally over low-medium heat.
Mix the eggs in a bowl, and pour into the pan. Then add the cooked sujuks. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread as a breakfast or lunch.