Gratinated sucuk pan with potatoes and peppers

Ingredients for 2 servings:

• 250 g sucuk
• 450 g potatoes, mainly waxy
• 1 bell pepper(s), red
• 2 small onions, red
• 200 ml water
• 2 tbsp tomato paste
• 2 tsp apricot jam
• 1 tsp beef broth powder
• n. B. Pfeffer
• 100 g feta cheese
• 150 g Turkish yogurt, 10% fat
• 1 tbsp milk
• 1 clove(s) garlic
• 1 tbsp Ajvar, hot
• 3 tbsp parsley, frozen or fresh
• ½ tsp sweet paprika powder
• ¼ tsp cumin powder
• 1 egg(s)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, prepare the feta and yogurt topping: First, cut the feta cheese into thin slices, then into strips, and then into fine cubes. In a bowl, mix with the yogurt, ajvar, and milk. Peel the garlic and press or grate it fresh. Add the parsley, paprika, and cumin powder. Mix everything thoroughly and season with pepper and a little salt. Set the bowl aside and let it rest for at least 10 minutes. In the meantime, peel the potatoes, cut them into approximately 1 cm thick slices, and then into approximately 1 cm cubes. Rinse the cubes in a bowl. Peel and slice the sucuk. Wash the bell pepper, remove the stem, core, and white inner membrane, and then slice the pepper. Peel the onions and slice them into strips. In an ovenproof pan, fry the sucuk slices all over without adding any fat over medium heat for about 6-7 minutes. Then lift the fried slices from the rendered fat and set aside. Sauté the onions and bell peppers in the remaining fat for about two minutes. Mix the soaked potatoes again by hand so that some of the starch can dissolve. Drain the water and add the potatoes to the pan. Let everything sauté for another 7-8 minutes. Then stir in the tomato paste and apricot jam. Sprinkle the beef stock powder over the potatoes, pour in the water, and bring to a boil. Add the sucuk slices and cook for another 2-3 minutes, until the potatoes are al dente but not too soft and the tomato sauce has thickened. Season with pepper. Crack the egg, whisk, and stir into the feta and yogurt topping. Then pour the mixture evenly over the contents of the pan, spreading it with a tablespoon if necessary. Now place the pan in the oven and bake on the middle rack at 200°C fan-assisted oven (or 220°C top/bottom heat) for about 20 minutes. Note: Larger potato cubes may not cook in time, as they will steam without liquid and only cook briefly in a little tomato and apricot broth. You can, of course, also blend the feta cheese with the yogurt and the other ingredients until smooth. However, I found it visually pleasing in the end when the feta pieces stand out from the yogurt and egg mixture after gratinating. If you don’t have a pan with ovenproof handles, empty the contents of the pan into a casserole dish and pour the feta, yogurt, and egg mixture over it.