What you are about to read is very probably the most simple recipe on our whole blog. However, let that not take away anything from this recipe because it is also one of the most tasty satisfying breakfast, brunch – any time of day, for that matter – recipes out there! We’re going to make sucuklu yumurta; sucuk and eggs.
The Joy Of Sucuk And Eggs
Turkey loves sucuk and as soon as we moved here, it was one of the ingredients that we got straight to work with, experimenting in the kitchen. And then, one day, we went to Kayaköy for a traditional Turkish breakfast with friends.
A huge feast was laid before us; plate after plate of local cheeses, honey, jam, salads, gözleme. And then the hot, shallow pans arrived and we craned our necks to see what was inside; fried eggs with Turkish sucuk!
There are lots of tasty Turkish egg recipes out there but sucuk and eggs is the ultimate weekend treat, especially when it accompanies the village breakfast. A careful passing round of the plate as we all cut into the egg the take our share. Being extra careful not to break the yolk of course. That’s for dips, later!
A Dream Combination
Unless you’re vegetarian, of course, many of us Brits are no strangers to a little indulgence with eggs and sausage. They’re two of the ingredients that make up the classic full English breakfast, after all.
And sometimes, we like to remove those ingredients to enjoy them on their own – a celebration, if you will, of simple fried eggs and sausage. Sucuklu yumurta is no different.
No, sucuk and eggs doesn’t necessarily need to be one of the many dishes that comprise the Turkish breakfast feast. It’s a dish in its own right and makes a great lunch or mid afternoon snack. Sucuklu yumurta appears on the menus of various eateries around the country and whenever Barry spots it, he’s in there with his order.
If you order it in a restaurant or cafe, your sucuk and eggs is often served in one of these vintage Turkish pans that you see in the photo above. This was Barry’s late lunch in Baba Fırın in Fethiye. Well, it looks the part doesn’t it? Eaten straight out of the pan – but not before you’ve dipped your bread into the soft yellow yolks.
Turkish Sucuk And Eggs Recipe – Sucuklu Yumurta
Sucuk and eggs – sucuklu yumurta – is Barry’s domain. We both have dishes that only one of us ever cooks and, for whatever reasons, sucuk and eggs has become the odd weekend foodie treat from Barry.
Sucuklu Yumurta - Sucuk & Eggs
- 150 g sucuk outer skin removed & sliced into rings
- 4 large free range eggs
- 1 pinch of chilli flakes
- salt & pepper to season
- dessert spoon sunflower oil for frying
- Gently heat your sunflower oil in a frying pan.
- Add your sucuk and fry for a minute or so on each side until the juices release themselves.
- Now turn the heat low.
- Push your sucuk to the edges of your pan and crack the eggs into the pan.
- Season with salt and pepper and chilli flakes.
- Fry until your egg whites are set - about 3 or 4 mins.
- Serve with fresh bread.
- As with all our recipes, the calories are meant as a general guide. In this sucuk and eggs recipe, your calories can vary greatly depending on the brand of sucuk you use.
- In Turkey, our sucuk & eggs is made with beef sausage from the local butcher and local village eggs.
- When you are cooking your sucuklu yumurta, don't be tempted to add more oil; your sucuk should release enough fat to cook your fried eggs.
Post Run Perfection
So, picture the scene. We were both in training for Antalya’s Runatolia and I was out on my long Sunday run. 90 minutes later, I’m back in the house and hauling my tired legs upstairs to the shower.
As I’m drying my hair, afterwards, that’s when the sizzling sounds and aromas waft their way upstairs – the releasing of hot juices from the spicy, cured beef sausage, the crack of the egg shells on the edge of the pan and the crackling sounds as the eggs fall over the sucuk and begin to fry.
After a long run, it’s a dream lunch. Plates on the table and hunks of soft, fresh crisp-on-the-outside Turkish bread. Knives and forks, salt and pepper and a jar of chilli flakes, all waiting to dress and enhance our sucuk and eggs lunch.
The pan is brought straight to the table where we begin the process of carefully serving up. And yes, you might have noticed that our sucuk and eggs made at home is slightly different to the ones you can see that are served in the photos above.
Hey, we’re at home. It’s not like we’re eating sucuklu yumurta all the time. Village eggs with their sunburst yolks and extra sucuk slices…sliced a tad thicker. Joyous!