Sucuklu Yumurta - Turkish Sausage and Eggs

5 from 1 vote

Sucuklu Yumurta - Turkish Sausage and Eggs

Sucuklu Yumurta is a Turkish breakfast dish made with spicy sausage and eggs, cooked in a shallow pan. It takes about 10 minutes to prepare and works perfectly for breakfast, brunch, or even a light dinner.

Prep Time2

Cook Time8

Total Time10

Course: Breakfast

Cuisine: Turkish

Diet: Low Lactose

Servings: people

Calories: 242kcal

Author: Ayla Clulee

Ingredients

½ tablespoon butter optional, only if your sucuk is lean
3 oz sucuk (80 gram)
3 eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili flakes
¼ teaspoon salt

US Customary - Metric

Instructions

Peel the casing off the sucuk. Score it lengthways with the tip of a knife and it lifts away in one piece.
Cut the sucuk into slices about ½ cm, or ¼ inch, thick. Thinner slices dry out and curl, thicker ones brown outside before the middle warms through.
Lay the slices in a single layer in a cold sahan or heavy skillet, then set it over medium heat. Starting cold gives the fat time to run out before the outside colors. Add the butter only if your sucuk is lean.
Cook for about a minute on each side, until the edges lift and there is a shallow layer of red fat in the pan. If the slices are dry, put the lid on for that first minute.
If the pan has flooded with fat, lift the slices onto kitchen paper for a moment and pour off all but a thin film, then return them to the pan.
Spread the slices out to leave gaps between them and turn the heat down to low.
Crack the eggs straight into the gaps. Spoon a little of the hot sucuk fat over the whites as they set.
Cook for 2 to 3 minutes for runny yolks, with the lid off so the yolks stay bright and clear. Cover the pan for the last minute only if you want the whites fully set on top.
Finish with the black pepper and chili flakes. Taste before adding any salt, because the sucuk has already seasoned everything in the pan.
Serve straight from the pan with plenty of bread for the yolks and the fat.

Notes

Peel the casing before slicing, it hardens in the pan. Score it lengthways and it pulls away in one piece. Twenty minutes in the freezer makes it easier.
Cut the slices about ½ cm, or ¼ inch, thick. Thinner ones dry out, thicker ones brown before the middle warms through.
Start in a cold pan over medium heat, about a minute a side. Sucuk is already cured, so it only needs warming through. High heat pushes the fat out at once and scorches it.
If your sucuk is lean, add a splash of water and cover for a minute so it steams soft. If the pan floods with fat, blot the slices and pour off all but a thin film.
Leave the lid off once the eggs are in, or a white film sets over the yolks.
Taste before you add salt. Sucuk is cured with salt and its fat seasons the eggs. You only need butter in a copper sahan or a stainless pan, not in a non stick one.
Fermented sucuk is firm and strong. Heat treated is already cooked, so it softens faster and tastes milder. Good sucuk holds together when you snap it rather than crumbling.
Melt grated kaşar over the top in the last minute, or add a chopped tomato and a green pepper before the eggs.
Serve with bread for the yolks, plus tomatoes, cucumber, olives, white cheese and tea.
Cook only what you will eat, as eggs go rubbery reheated. Sliced sucuk keeps a week in the fridge or freezes for 3 months, but thaw it before cooking or the middle stays raw.

Nutrition