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Turkish Cauliflower Breakfast Hash

A savory, low-carb breakfast skillet featuring spiced roasted cauliflower, crispy sucuk sausage, and runny eggs baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean, Turkish
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Hash Base
  • 1 head cauliflower cut into small florets
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 medium red bell pepper diced
  • 2 cloves garlic minced
  • 6 oz Sucuk sausage or spicy chorizo/bacon, diced
Spices & Toppings
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp Aleppo pepper or red pepper flakes
  • 4 large eggs
  • 0.5 cup mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped

Equipment

  • Cast Iron Skillet
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C) if finishing in the oven. Cut cauliflower into small bite-sized florets.
  2. Heat a large cast-iron skillet over medium heat. Add diced sausage (or bacon) and cook until crispy. Remove meat, leaving the fat in the pan.
  3. Add onion and red bell pepper to the skillet. Sauté for 3-4 minutes until soft. Add garlic and cook for 1 minute.
  4. Add cauliflower florets to the pan. Season with cumin, paprika, Aleppo pepper, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until tender and browned.
  5. Stir the cooked sausage back into the pan. Flatten the mixture with a spoon.
  6. Create 4 wells in the hash. Crack an egg into each well. Scatter cheese over the cauliflower.
  7. Place skillet in the oven and bake for 8-10 minutes, or until egg whites are set and yolks are still runny.
  8. Garnish with fresh parsley and extra red pepper flakes before serving.

Notes

For a stovetop version, cover the pan with a lid after adding eggs and cook on low for 5-7 minutes.