Sucuklu Yumurta — Eggs with Turkish Sucuk

Sucuklu yumurta is one of Türkiye’s most loved hot breakfasts: spicy, garlicky sucuk releases its crimson fat into a small pan, then eggs are cooked directly in it. Serve immediately with plenty of crusty bread.

SERVES 2 | PREP 5 MIN | COOK 10 MIN

INGREDIENTS

• 150 g Turkish sucuk, casing removed and sliced

• 3–4 large eggs

• 1 tsp butter, only if the sucuk is lean

• Pul biber or freshly ground black pepper, optional

• Fresh bread, to serve

METHOD

1. Arrange the sucuk slices in a cold sahan or small skillet. Set over medium-low heat and cook for 2–3 minutes, turning once, until the edges curl and the fat renders.

2. Add butter only if the pan looks dry.

3. Crack the eggs between the slices. Keep the yolks whole, or lightly stir the whites around the sucuk.

4. Cover and cook gently for 2–4 minutes, until the whites are just set and the yolks remain soft.

5. Finish with pul biber and bring the sizzling pan straight to the table.

AUTHENTICITY NOTE

Sucuk is already salty and highly seasoned, so taste before adding salt. The bread is essential for dipping into the yolks and spiced pan juices.