Paleo Turkish Brunch Delight: Sujuk & Eggs with Almond Flour Yogurt Sauce

Allergens

None

Ingredients

• 8 oz sujuk (Turkish spicy sausage)
• 6 large eggs
• 1/2 cup almond flour
• 1/2 cup full
• fat coconut milk
• 1 tbsp olive oil
• 1/4 cup chopped parsley
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, and watercress)

Instructions

1. Prepare the almond flour yogurt sauce by mixing together the almond flour, coconut milk, parsley, salt, and pepper in a blender until smooth. Set aside.
2. In a non stick pan, cook the sujuk over medium heat for 3 4 minutes on each side until browned and cooked through. Remove from the pan and let rest for a few minutes. Slice into bite sized pieces.
3. In another non stick pan, whisk together the eggs with a pinch of salt and pepper. Cook the scrambled eggs over low heat, stirring frequently until they reach your desired consistency. Set aside.
4. To assemble the dish, place a bed of mixed greens on each plate. Top with sliced sujuk, scrambled eggs, and drizzle with the almond flour yogurt sauce.

Chef’s Insight

The combination of flavors and textures in this dish highlights the best of Turkish cuisine while adhering to Paleo guidelines.

Notes

Adjust the spiciness of the sujuk to suit your taste preference.