Sucuklu Yumurta (Sucuk & Eggs) Recipe – Turkey Special
Sucuklu Yumurta is a beloved Turkish breakfast dish featuring spicy sucuk sausage and eggs cooked together in a sizzling pan. The rich, garlicky flavor of sucuk infuses the eggs, creating a hearty and satisfying meal. Traditionally served with crusty bread for dipping, this dish is a staple in Turkish households and a must-try for anyone seeking authentic Turkish flavors.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Main Ingredients:
- 100–150 g sucuk (Turkish sausage), sliced into thin rounds
- 2–4 eggs (depending on serving size)
- 1 tablespoon butter or olive oil (for frying)
- Salt, to taste
- Black pepper, to taste
Optional Garnishes:
- Chopped parsley
- Red pepper flakes (pul biber)
- Crumbled feta cheese
- Fresh tomatoes or olives on the side
Prepare the Sucuk:
Heat a non-stick skillet or sahan over medium heat.
Add butter or olive oil to the pan, followed by the sliced sucuk.
Cook for 2–3 minutes on each side until the sucuk releases its oils and turns slightly crispy.
Add the Eggs:
Crack the eggs directly over the sucuk in the pan.
Sprinkle with a pinch of salt and black pepper.
Cover the pan with a lid and cook for 2–4 minutes, depending on how runny or firm you like the yolks.
Finish & Serve:
Once the eggs are cooked to your preference, remove from heat.
Garnish with fresh parsley or red pepper flakes if desired.
Serve immediately with fresh bread for dipping and sides like tomatoes, olives, or cucumber.
Recipe Notes :
Sucuk Substitute: If sucuk isn’t available, you can substitute with spicy beef sausage or chorizo, though the flavor will vary.
Cooking Style: You can break and scramble the eggs if preferred instead of keeping the yolks whole.
Serving Tip: Best enjoyed hot, directly from the pan with crusty bread, simit, or pide.
Storage: Sucuklu Yumurtais best eaten fresh but can be stored in the refrigerator for up to 1 day and reheated gently.
