Ingredients

• 300 g sucuk sausage
• 3 piece bell peppers
• 4 piece tomatoes
• 1 piece onion
• 4 clove garlic
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. Prep vegetables

   Slice the sucuk into 1cm diagonal pieces. Cut bell peppers into 2cm strips, removing seeds and stems. Dice the onion into 1cm pieces and mince the garlic finely. Cut tomatoes into wedges. Prepare all ingredients before cooking as the process moves quickly. Do not slice the sucuk too thin or it will become tough.

2. Cook sucuk

   Heat a large skillet over medium heat without oil for 2-3 minutes. Add sliced sucuk and cook for 4-5 minutes, stirring occasionally, until edges are lightly browned and fat renders out. The sucuk should sizzle gently and release aromatic oils. Do not use high heat or the sucuk will burn before releasing its flavors.

3. Sauté aromatics

   Add olive oil to the pan with the sucuk. Add diced onion and cook over medium heat for 3-4 minutes until softened and translucent. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant. The mixture should smell deeply aromatic without any raw garlic scent. Do not let the garlic burn.

4. Add peppers

   Add bell pepper strips to the pan and cook over medium heat for 5-6 minutes, stirring frequently, until peppers begin to soften but still have some bite. Season with paprika, salt, and black pepper. The peppers should be vibrant in color and slightly caramelized. Do not overcook or they will become mushy.

5. Finish with tomatoes

   Add tomato wedges and cook over medium-low heat for 8-10 minutes, stirring gently, until tomatoes break down and create a chunky sauce. The liquid should reduce by half and coat the vegetables. Taste and adjust seasoning as needed. Do not stir too vigorously or the tomatoes will become too watery.

6. Garnish and serve

   Remove from heat and sprinkle with chopped fresh parsley. Let rest for 2-3 minutes to allow flavors to settle and sauce to thicken slightly. The dish should have a glossy, coating consistency with tender vegetables and slightly crispy sucuk edges. Do not skip the resting time as it helps the flavors meld.

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