Sucuklu Yumurta
Experience the vibrant flavors of a traditional Turkish breakfast with Sucuklu Yumurta, a hearty dish featuring spicy, garlicky sucuk sausage and perfectly cooked eggs. This one-pan wonder is quick to prepare, offering a rich, aromatic start to any day with its savory sausage and tender eggs.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 150 gsucuk, sliced into thick rounds
- 4 pcsegg
- 1 tbspbutter(optional)
garnish
- 0.5 tspred pepper flakes(optional)
- 1 tbspfresh parsley, chopped(optional)
Equipment
Non-stick frying pan · Lid for frying pan · Chef's knife · Cutting board · 4× Small bowl (optional)
The method
Step by step
- 1
Slice the sucuk into 1/4-inch (0.6 cm) thick rounds.
About 1 min
Cook’s note: For even cooking, ensure all slices are uniform in thickness.
- 2
Finely chop the fresh parsley.
About 1 min
Cook’s note: Use a sharp chef's knife for clean cuts and to avoid bruising the herbs.
- 3
Place a non-stick frying pan, preferably 8-10 inches (20-25 cm) in diameter, over medium heat.
About 1 min
Cook’s note: A non-stick pan is crucial here to prevent the eggs and sucuk from sticking.
- 4
Add the sucuk slices to the dry, preheated pan and cook for 2-3 minutes per side, until they are lightly browned and have rendered some of their flavorful oils.
About 5 min
Cook’s note: Sucuk is naturally rich in fat; if your sucuk is very lean, you may need to add the butter at this stage to prevent sticking.
- 5
If needed, add the butter to the pan with the sucuk and allow it to melt and slightly foam.
About 1 min
Cook’s note: The butter adds a rich, nutty flavor and helps to crisp the sucuk edges.
- 6
Carefully crack the eggs directly into the pan, spacing them evenly among the sucuk slices, being mindful not to break the yolks.
About 1 min
Cook’s note: Crack each egg into a small bowl first to easily check for shell fragments and ensure the yolk remains intact before adding it to the pan.
- 7
Cover the pan with a lid and cook for 3-5 minutes, or until the egg whites are fully set and the yolks reach your desired consistency (runny, soft, or firm).
About 3 min
Cook’s note: For perfectly runny yolks, cook for about 3 minutes. For firmer yolks, extend cooking time to 5 minutes or more.
- 8
Remove the pan from the heat once the eggs are cooked to your preference.
- 9
Sprinkle the red pepper flakes and fresh chopped parsley evenly over the eggs and sucuk.
Cook’s note: Adjust the amount of red pepper flakes to your spice preference; Turkish red pepper flakes (pul biber) offer a mild, fruity heat.
- 10
Serve immediately, directly from the pan, accompanied by fresh crusty bread for dipping.
Keep it good
This dish pairs wonderfully with a side of fresh tomatoes, cucumbers, olives, and feta cheese for a complete Turkish breakfast experience. A strong black tea or Turkish coffee is the perfect beverage accompaniment. For a slight variation, a pinch of dried mint can be added with the red pepper flakes.
Sucuklu Yumurta is best enjoyed fresh. If you have leftovers, transfer them to an airtight container and refrigerate promptly.
Gently reheat leftovers in a non-stick pan over low heat until warmed through, being careful not to overcook the eggs. A microwave can also be used, but the texture may change.