Turkish cuisine · Breakfast & Eggs

Sucuk with Eggs

Spicy sucuk slices are fried crisp and eaten straight from the pan with eggs set right on top.

Ingredients · for 2 servings

• 150 g sucuk (Turkish beef sausage)
• 4 eggs
• 1 tsp butter
• 1 tsp Aleppo pepper (pul biber)
• 1/2 bunch parsley
• 1 flatbread
• Salt, pepper

Instructions

1. Peel the casing off the sucuk and cut the sausage into slices about 5 mm thick.
2. Heat a non-stick pan over medium heat with no added fat and fry the slices for 3–4 minutes until they curl at the edges and release their red spiced fat.
3. Turn the slices once, fry for 1 minute more, pour off the excess fat leaving about 2 tbsp, and melt the butter into it.
4. Lower the heat and crack the eggs in one by one between the slices, so the egg white surrounds the sausage.
5. Cover and let set for 3–4 minutes until the whites are firm and milky-white but the yolks still glisten runny.
6. Season with salt, pepper and Aleppo pepper, sprinkle with chopped parsley, and eat straight from the pan with fresh flatbread.