Sucuklu Yumurta

Nutrition · per serving

Steps

1. 1

   Slice the sucuk into thin rounds, finely dice the tomato, and chop the parsley. Crack the eggs into separate small cups if you want cleaner placement in the pan. This speeds up cooking and helps prevent overcooked sausage while you handle the eggs.

   120 g sucuk sausage, sliced into 5 mm rounds80 g tomato, finely diced1 tbsp flat-leaf parsley, finely chopped4 large eggs
2. 2

   Set a small frying pan over medium heat. Add the butter and, as soon as it foams, add the sucuk in a single layer. Fry for 1-2 minutes until it releases its orange-red fat and the edges begin to curl slightly. Do not cook it too long at this stage or it can become tough.

   20 g butter120 g sucuk sausage, sliced into 5 mm rounds
3. 3

   Add the diced tomato, Aleppo pepper, and black pepper. Cook for about 2 minutes, stirring once or twice, until the tomato softens and loses some of its rawness but is not fully dry. The pan should look glossy and lightly saucy.

   80 g tomato, finely diced1/2 tsp Aleppo pepper or mild chili flakes1/4 tsp black pepper
4. 4

   Lower the heat to medium-low. Make 4 small spaces in the pan and crack in the eggs. Sprinkle with the salt. Cover with a lid and cook for 2-4 minutes, until the whites are just set and the yolks are still soft, or longer if you prefer firmer yolks. Gentle heat is key so the bottoms do not harden before the tops set.

   4 large eggs1/4 tsp salt
5. 5

   Take the pan off the heat and scatter over the parsley. Serve immediately straight from the pan, with bread if you like, while the yolks are still runny and the sucuk is juicy.

   1 tbsp flat-leaf parsley, finely chopped

Origin & History

Sucuklu yumurta is a beloved Turkish breakfast dish that pairs eggs with sucuk, a dry-cured, heavily spiced sausage common across Turkey. It is a staple of kahvalti tables, especially for weekend breakfasts, and is valued for being quick, hearty, and deeply flavorful.