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. This classic recipe is a staple in Turkish households and makes for the perfect weekend treat. It only takes 10 minutes to prepare with just a few ingredients and works perfect for breakfast, brunch, or even a light dinner.
Just like my other favorite Turkish egg dish Menemen - Scrambled Eggs with Tomato, I usually make sucuk and eggs in a copper sahan dish and serve it straight from the pan.
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What Is Sucuk?
Sucuk-Sujuk (pronounced "soo-jook") is a dry-cured, spicy, and fermented sausage that’s popular in Turkey, the Middle East, and the Balkans. It’s usually made with beef and fat, but sometimes lamb or even horse meat is used. The seasoning is what makes it special—garlic, paprika, cumin, allspice, black pepper, and red pepper flakes come together to give sucuk its bold, unique aroma.
Sucuk is typically sliced and cooked, often in its own fat, which adds an irresistible taste and richness to dishes like Sucuklu Yumurta, Izmir Kumru - Turkish Sandwich, and Sucuklu Pide (Turkish Bread with Spicy Sausage).
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Sucuk - I prefer spicy ones but there are mild varieties too. You can buy sucuk from Turkish or Middle Eastern shops as well as from Amazon.
- Eggs - Fresh free-range eggs work perfectly for this recipe. I typically use 1-2 eggs per person, but you can adjust the quantity to suit your needs.
- Butter or Olive Oil - While sucuk releases its own fat, a small amount of butter or oil ensures the eggs don’t stick.
How to Make Sucuklu Yumurta - Turkish Sausage and Eggs
Making Sucuklu Yumurta - Turkish Sausage and Eggs is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
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. Cover the pan with a lid if you like your egg whites set while keeping the yolks runny.
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.
Recipe Tips From the Chef
- 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.
- Use a lid - Cover the pan with a lid if you like your egg whites set while keeping the yolks runny.
What to Serve with Sucuklu Yumurta
Turkish breakfasts are known for their variety, and sucuklu yumurta fits right in. Here are some classic sides to complement the dish:
Turkish Pide Bread - Ramazan Pidesi, Simit (Turkish Sesame Bagel), soft and buttery Butterzopf - Swiss Braided Bread, or crusty Dutch Oven Sourdough Bread are perfect for dipping.
Sliced tomatoes, cucumbers, and fresh herbs add a refreshing contrast. Don't forget to include a selection of Turkish cheeses like beyaz peynir (white cheese), kasar, or tulum. A glass of strong Turkish Tea - Cay ties the meal together.
Recipe FAQs
Sucuk has a mildly spicy kick, but it’s more flavorful than overwhelmingly hot. You can adjust the spice level by choosing a milder or spicier variety.
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan to preserve the texture.
While sucuk is the traditional choice, you can use other spicy, cured sausages like chorizo if sucuk is unavailable.
Related Recipes
For more delicious breakfast egg dish recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this popular Sucuklu Yumurta - Turkish Sausage and Eggs dish as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Sucuklu Yumurta - Turkish Sausage and Eggs
Equipment
Ingredients
- 10 g butter
- 80 g sucuk
- 3 eggs
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon chili flakes
- ⅙ teaspoon salt
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.
Lauren Robinson
I was looking for sucuk eggs recipe after my recent trip to Turkey. Thanks for sharing this!