Sucuklu Yumurta - Turkish Sausage and Eggs

5 from 1 vote

Sucuklu Yumurta - Turkish Sausage and Eggs

Sucuklu Yumurta - Sucuk and Eggs is a simple yet delicious Turkish breakfast dish made with spicy, aromatic sausage and perfectly cooked sunny-side-up eggs.

Prep Time2

Cook Time8

Total Time10

Course: Breakfast

Cuisine: Turkish

Diet: Low Lactose

Servings: people

Calories: 242kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 frying pan
1 measuring spoons

Ingredients

½ tablespoon butter
3 oz sucuk (80 gram)
3 eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili flakes
⅙ teaspoon salt

US Customary - Metric

Instructions

Peel and slice the sucuk into thin rounds, about ¼ inch thick.
Heat a sahan dish or a non-stick skillet over medium heat and add the sucuk slices.
Cook for 1-2 minutes on each side until they release their oils and start to brown slightly.
Spread the cooked sucuk evenly across the pan, leaving spaces for the eggs.
Crack the eggs directly into the pan between the sucuk slices.
Once the eggs are cooked to your liking, sprinkle with a pinch of salt, chili flakes, and black pepper.
Serve immediately with fresh bread for dipping into the yolks and sausage oils.

Notes

Don’t Overcook the Sucuk - Sucuk cooks quickly, so avoid overcooking it, as it can become tough.
Fresh Eggs - Using fresh eggs gives you a deliciously rich, creamy yolk that's perfect for dipping with crusty bread.
Add Mushrooms - I love adding mushrooms to my sucuk and eggs for extra flavor. Simply fry the mushrooms of your choice with oil or butter before adding sucuk!
Pairing Suggestions - Serve with sliced tomatoes, cucumbers, olives, and Turkish tea to complete the meal.
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan to preserve the texture.
Cover the pan with a lid if you like your egg whites set while keeping the yolks runny.

Nutrition