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There’s something incredibly comforting about the combination of crispy, spiced sucuk (sujuk/sojok) and perfectly cooked eggs. Sucuklu Yumurta, a staple of Turkish breakfasts, is the epitome of simplicity and flavor. The savory, slightly garlicky sujuk (sucuk), a Turkish sausage packed with bold spices, sizzles in melted butter, releasing its flavor into the eggs. This dish is usually cooked in a traditional handmade copper pan known as sahan.
When you add the eggs, their silky yolks mingle with the rich flavors of the sucuk. What you’ll be creating is a mouthwatering dish that’s both hearty and satisfying. Whether you prefer your eggs runny or fully cooked, this dish is best enjoyed with fresh bread such as simit. This allows you to soak up every last bit of that flavorful goodness.
Perfect for a leisurely weekend breakfast or a quick meal any time of day, Sucuklu Yumurta brings the vibrant tastes of Turkey right to your table. Some of my other favorite breakfast recipes are spinach borek, Mediterranean breakfast toast and gozleme.
Table of Contents
- Recipe Highlights: Sucuklu Yumurta
- Ingredient Spotlight: Sucuk (Sujuk)
- Ingredients For Sucuklu Yumurta
- How to Make Turkish Sausage and Eggs
- Serving Suggestions
- Recipe Tips
- Variations and Substitutes
- How to Store Sucuk Yumurta
- Frequently Asked Questions
- More Turkish Dishes to Try
- Sucuk Yumurta (Turkish Sausage and Eggs) Recipe
Recipe Highlights: Sucuklu Yumurta
Cultural Significance: Turkish cuisine, often enjoyed as part of a traditional breakfast spread
Primary Cooking Technique: Searing and frying
Suitable for: Quick and easy breakfast or brunch
Dominant Flavor Profile: Savory with a spicy kick from the sucuk (sujuk) sausage
Skill Level Required: Beginner-friendly, perfect for cooks of all levels
Ingredient Spotlight: Sucuk (Sujuk)
Sucuk, also known as sujuk or sojok, is a dry, spicy sausage that holds a prominent place in Turkish cuisine. This flavorful sausage is made from ground beef, lamb, or a mixture of both.
Turkish sausage is heavily spiced with a blend of garlic, cumin, sumac, paprika, and red pepper flakes, giving it a distinctive, bold taste. The spices are what give sucuk its signature fiery kick. Moreover, they give it a deep, savory flavor that’s perfectly balanced by its rich, slightly fatty texture.
The texture of sucuk is firm and slightly chewy. This is due to the drying process, which also intensifies its flavor. When we cook sujuk, it releases its flavorful oils, which seep into the dish, enhancing the overall taste. The outer casing crisps up beautifully when seared, while the inside remains tender and packed with flavor.
Sucuk is not only popular in Turkey but also in various other regions, particularly in the Balkans, the Middle East, and Central Asia. The people of these regions often enjoy it in different ways.
For example they serve it grilled, fried, or used as a pizza topping. The spice blend may vary slightly depending on the region, but the core ingredients remain consistent, ensuring that distinct, robust flavor that sucuk is known for.
You can find sucuk in many Middle Eastern and Mediterranean shops, usually in the refrigerated section close to other dried and cured meats.
Ingredients For Sucuklu Yumurta
Sucuk (Turkish Sausage) is the star of this dish. It brings a rich, spicy, and savory flavor that permeates the eggs. This Turkish sausage, seasoned with garlic, cumin, and red pepper flakes, has a bold, robust taste and a firm, chewy texture. Also, it crisps up beautifully when seared. Its oils infuse the eggs, making them incredibly flavorful.
Butter provides a rich base for cooking the sucuk, helping to crisp up the sausage while adding a creamy, slightly nutty flavor to the dish.
Eggs are cracked directly into the pan with the sucuk, absorbing the sausage’s flavors. You can cook them to your preference, whether you enjoy a runny yolk, a semi-runny center, or a fully set yolk.
Salt and Pepper are simple seasonings that enhance the natural flavors of the sucuk and eggs. Be mindful of the salt, as sucuk is already well-seasoned.
How to Make Turkish Sausage and Eggs
Step 1: Cook Sucuk
Begin by placing 2 tablespoons of butter in a skillet over medium heat. Allow it to melt completely, coating the bottom of the pan with its rich, golden flavor.
Next, add the sliced sucuk to the pan in a single layer. Let them cook for about 1-2 minutes on each side until they start to brown and release their oils. The slices should become slightly crispy on the edges while remaining juicy inside.
Step 2: Add Eggs
Once the sucuk is cooked to your liking, crack the eggs directly into the skillet over the sucuk slices. Be careful not to break the yolks unless you prefer them fully cooked.
Step 3: Cook to Liking
Lower the heat slightly, cover the skillet with a lid, and allow the eggs to cook for 5-7 minutes, or until they reach your preferred level of doneness. If you like a runny yolk, cook them for a shorter time; for a fully set yolk, cook them longer.
Then, sprinkle the eggs with a pinch of salt and pepper to taste. Once the eggs are cooked to your liking, remove the skillet from the heat.
Serve immediately with warm, crusty bread to soak up the flavorful yolk and the oils from the sucuk.
Serving Suggestions
Bread Options:
- Lavash: This soft, thin flatbread is perfect for soaking up the yolk and enjoying with the savory slices of sucuk. It complements the flavors without overpowering them.
- No-Yeast Flatbread: A quick and easy bread option, no-yeast flatbread pairs wonderfully with the rich and spiced notes of the sucuk. It’s ideal if you’re looking for a light and tender bread to serve on the side.
- Pide: A traditional Turkish bread, pide is slightly chewy with a crispy crust, making it an excellent match for this dish. The subtle flavor of the bread allows the sucuk and eggs to shine.
- Simit: A popular Turkish sesame-covered bread, simit adds a delightful crunch and a slightly nutty flavor, enhancing the overall experience of the dish.
Breakfast Dishes:
- Menemen: A classic Turkish scrambled egg dish with tomatoes, peppers, and onions. Serve it alongside sucuklu yumurta for a hearty and flavorful breakfast spread.
- Turkish Cheese Platter: Offer a variety of Turkish cheeses like beyaz peynir (white cheese), kaşar, and lor, along with olives and fresh vegetables. This adds a refreshing and creamy contrast to the rich and spicy sucuk.
- Acuka (Spiced Red Pepper Paste): A spread made from red pepper paste, walnuts, and spices, acuka adds a tangy and slightly spicy element to the breakfast. It can be served on bread or as a dip.
- Çay (Turkish Tea): No Turkish breakfast is complete without a cup of strong, black Turkish tea. Its robust flavor balances the richness of the sucuk and eggs.
- Tomato and Cucumber Salad: A simple, fresh salad made with diced tomatoes, cucumbers, and a drizzle of olive oil and lemon juice. This light and refreshing side dish provides a nice contrast to the savory main dish.
Recipe Tips
Choose High-Quality Sucuk: The quality of the sucuk (sujuk) can make or break this dish. Opt for authentic Turkish sucuk, which is well-seasoned and has the perfect balance of spices. Look for a variety that is firm but not too dry, ensuring that it will cook evenly and release its flavors into the dish. Keep in mind that sucuk comes in two flavors of mild and spicy, make sure to choose what works best for you.
Control the Heat: When cooking the sucuk, start with medium heat to render the fat and allow the spices to infuse the butter. This ensures the sausage slices become crispy on the outside while remaining tender inside. Lower the heat slightly when adding the eggs to prevent them from overcooking or burning.
Customize Egg Doneness: Depending on your preference, you can cook the eggs until the yolks are runny, semi-runny, or fully cooked. Covering the pan helps the eggs cook evenly on top without having to flip them, but keep an eye on them to achieve your desired doneness.
Serve Immediately: Sucuklu yumurta is best enjoyed fresh and hot. Serve it directly from the pan with warm bread on the side to soak up the yolk and butter. This ensures that you enjoy the full depth of flavors and textures in each bite.
Experiment with Add-Ins: While the traditional recipe is simple, you can add vegetables like sliced tomatoes, bell peppers, or even spinach to the pan before the eggs. This adds a fresh and slightly sweet contrast to the rich and savory sucuk.
Variations and Substitutes
Egg Cooking Styles:
- Scrambled Eggs: Instead of cooking the eggs sunny-side up, you can scramble them with the sucuk. This creates a more evenly distributed flavor.
- Poached Eggs: For a lighter version, poach the eggs separately and place them on top of the cooked sucuk slices. The runny yolk will still mix wonderfully with the sausage’s spices.
Spices and Seasonings:
- Additional Spices: Enhance the flavor by adding extra spices like cumin or sumac. These will complement the existing spices in the sucuk and add depth to the dish.
- Herbs: Fresh herbs like parsley or cilantro can be sprinkled on top for a burst of freshness and color.
Cheese Addition:
- Feta Cheese: Crumble some feta cheese over the top of the eggs before serving. The salty, tangy flavor of feta pairs exceptionally well with sucuk.
- Halloumi: Sear some slices of halloumi and serve them alongside the Sucuklu Yumurta for a satisfying, salty contrast.
How to Store Sucuk Yumurta
Refrigeration: If you have leftovers, allow the Sucuklu Yumurta to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.
Reheating: To maintain the texture of both the eggs and sucuk, it’s best to reheat this dish gently. Avoid microwaving, as it can cause the eggs to become rubbery. Instead, use a skillet on low heat, adding a small amount of butter to prevent sticking. Cover the pan with a lid to ensure even reheating.
Serving Leftovers: Sucuklu Yumurta is best enjoyed fresh, but if reheated properly, it can still be a delicious meal. Pair the reheated dish with freshly baked or warmed bread to bring back some of the original experience.
Frequently Asked Questions
Sucuk/sujuk is a dry, spicy sausage commonly found in Turkish, Balkan, and Middle Eastern cuisines. It’s made from ground meat, typically beef or a mix of beef and lamb, and is flavored with garlic and a variety of spices. You can find sucuk in specialty Middle Eastern or Turkish grocery stores, and increasingly in larger supermarkets with international sections. If you can’t find it locally, many online retailers also carry it.
To achieve the desired doneness, keep an eye on the eggs as they cook. For runny yolks, cook until the whites are just set and the yolks are still soft. For medium or hard yolks, cook a bit longer until the yolks are firm to the touch. Covering the pan while cooking can help the eggs cook more evenly.
While Sucuklu Yumurta is traditionally enjoyed as part of a Turkish breakfast, it can be eaten at any time of the day. Its rich and savory flavors make it a satisfying meal for brunch, lunch, or even dinner.
More Turkish Dishes to Try
Fall Recipe
Turkish Yogurt Soup (Yayla Çorbasi)
Mediterranean recipes
Turkish Bulgur Pilaf Recipe
Turkish Recipes
Turkish Zucchini Fritters Recipe (Mucver)
Mediterranean recipes
Turkish Tomato Salad Recipe (Gavurdagi)
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Sucuk Yumurta (Turkish Sausage and Eggs)
Ingredients
- 2 tbsp Butter
- ½ cup Sucuk (sujuk), sliced
- 2 Eggs
- 1/4 tsp kosher salt , optional
Instructions
- Melt the butter in a pan over medium heat.
- Once the butter is melted, add the sucuk and cook for 1-2 minutes on each side until fat rendered and sucuk is crispy.
- Add the eggs, cover and cook for 5-7 minutes or until the eggs are cooked to your liking.
- Serve warm with bread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
