Sucuklu Yumurta

Sucuklu Yumurta

Recipes with Sucuk

The Turkish breakfast classic: thin slices of sucuk fried until crispy in their own fat, then eggs cracked directly into the pan and cooked until the whites set. Served in the pan with fresh bread. Two ingredients, five minutes, the reason half of Turkey gets out of bed in the morning.

Prep Time

2 min

Cook Time

5 min

Servings

2

Difficulty

Easy

Ingredients

  • 150g sucuk, sliced 3-4mm thin
  • 4 eggs
  • Fresh Turkish bread (ekmek) for serving

Steps

1

Place sucuk slices in a cold pan in a single layer. No oil. Turn the heat to medium-low and let the fat render slowly.

2

Cook 2-3 minutes per side until the edges curl and turn dark and crispy. Red-tinted fat will pool in the pan.

3

Push the sucuk to one side or leave in place. Crack eggs directly into the spiced fat. Season with a pinch of red pepper flakes if you want more heat.

4

Cover the pan and cook 2-3 minutes until the whites set but the yolks stay runny. Serve immediately in the pan with bread.

Tips

Start in a cold pan. If you add sucuk to a hot pan, the outside burns before the fat has time to render. A copper sahan (small pan) is traditional but any skillet works. The eggs cook in sucuk fat, which is the whole point, so do not drain the fat before adding them.