Sucuk and Eggs (Sucuklu Yumurta)

The Breakfast Dish Every Turk Gets Excited About

As a Turkish family, sucuk and eggs is one of those breakfasts we never need to ask twice about. The moment sucuk starts sizzling in the pan is enough to bring everyone into the kitchen. That spicy, garlicky smell is simply irresistible.

Even the name “sucuklu yumurta” makes people in Türkiye excited. It’s the kind of breakfast that instantly takes many Turks back to childhood weekend breakfasts and crowded family tables.

Turkish breakfast is already a big deal on weekends, but sucuklu yumurta makes the whole table feel even more special. Everyone grabs a piece of fresh bread and dips it into the egg yolks and flavorful sucuk oil straight from the pan.

What Is Sucuk?

Sucuk is a Turkish dry-cured sausage made from beef or lamb and a mix of spices like cumin, paprika, red pepper flakes, allspice and garlic. It is known for its rich, smoky flavor and slightly chewy texture.

In Türkiye, it is very common to see rings of sucuk hanging in butcher shops and small neighborhood markets. It is one of those foods that instantly catches your attention with its strong smell and deep red color.

If you live outside Türkiye, you can usually find sucuk at Turkish or Middle Eastern grocery stores. It is also available online on sites like Amazon in many countries.

In Türkiye, sucuk is most commonly enjoyed at breakfast, especially with eggs, but it is also used in dishes like toasties, kuru fasulye (Turkish white bean stew), pastries, pide, and even döner in some regions of Türkiye, especially in the city of Afyon, which is famous for its sucuk.

If you have never tried sucuk before, you can think of it as somewhat similar to Spanish chorizo in appearance, although the flavor profile is quite different.

About the Ingredients

Butter or olive oil: We usually use butter, but olive oil works too. You only need a very thin layer on the bottom of the panbecause sucuk already releases its own flavorful oil while cooking.

Sucuk: There are both mild and spicy versions of Turkish sucuk. We almost always prefer the spicy one, but don’t worry, it is usually not extremely hot. You can often find sucuk at Turkish or Middle Eastern grocery stores, and on Amazon too.

Eggs: We usually make this with 2 eggs per person, but you can easily adjust the amount depending on the size of your pan and how many people you are serving.

Salt: We only sprinkle a little salt over the eggs because sucuk already contains plenty of salt and spices.

Optional toppings: We sometimes finish sucuklu yumurta with a pinch of pul biber (Turkish red pepper flakes) and dried thyme or oregano before serving.

You can find the exact ingredient measurements in the recipe card below.

How to Make Sucuk and Eggs

Start by peeling the outer casing off the sucuk and slicing it into thin rounds, about ½ cm (¼ inch) thick.

Melt a small amount of butter in a pan over medium heat and place the sucuk slices in a single layer. Cook for about 30 seconds, then flip one piece to check the color. It should look lightly browned and slightly caramelized. Flip all the slices and cook the other side for another 30 seconds or so.

Make small spaces between the sucuk slices and crack the eggs directly into the pan. Use a spoon or a spatula to gently move the egg whites around a little so they cook more evenly.

You can keep the yolks runny or cook them fully, depending on your preference. We personally love them soft and whole, but you can lightly break the yolks if you prefer.

We cook sucuklu yumurta without covering the pan. Once the eggs are cooked to your liking, remove the pan from the heat and, if you want, sprinkle some pul biber and dried thyme or oregano on top. Serve immediately with fresh crusty bread on the side.

Don’t Overcook Sucuk!

One of the biggest mistakes when making sucuk and eggs is overcooking the sucuk. Since sucuk is already a cured sausage, it only needs a very short cooking time. About 30-40 seconds per side is usually enough.

If cooked too long, it can become dry and hard. That’s why we cook the slices just until they lightly brown and release their flavorful oil.

What to Serve with Sucuk and Eggs

In Türkiye, sucuk and eggs is almost always served with plenty of fresh bread for dipping into the egg yolks and flavorful sucuk oil left in the pan.

It is also traditionally served right in the pan it is cooked in. If there are just two people at the table, many Turks simply eat it straight from the pan with pieces of bread. For bigger breakfasts, everyone usually serves themselves directly from the pan onto their plates.

For a traditional Turkish breakfast, we love serving it with Turkish tea, olives, tomatoes, cucumbers, white cheese (beyaz peynir similar to feta cheese), simit, and fresh herbs on the side.

If you want to turn it into a bigger weekend breakfast spread, you can also serve it with dishes like kaymak (clotted cream), honey and jams.

Do You Need a Copper Pan?

If you have eaten sucuk with eggs in Türkiye, you might have noticed that it is often served in a small shallow copper pan. These traditional pans are very common in Turkish breakfast restaurants and give the dish its classic look.

That said, you definitely don’t need a copper pan to make sucuklu yumurta at home. Any shallow frying pan or skillet will work perfectly fine. Just make sure the pan is not too large so the eggs and sucuk stay close together while cooking.

Storage and Reheating

If you don’t use all the sucuk for this recipe, wrap the remaining piece tightly in paper towels first, then place it in a zip-top bag or an airtight container before storing it in the refrigerator. This helps absorb extra moisture and keeps the sucuk fresher.

As for cooked sucuklu yumurta, leftovers are honestly quite rare in Turkish homes. It is usually made fresh and eaten right away.

But if you do have leftovers, let them cool completely and store them in an airtight container in the refrigerator. We recommend eating them by the next day.

To reheat, warm it gently in a covered pan over low heat.

More Turkish Egg Dishes

If you love sucuklu yumurta, here are some more Turkish egg dishes you might like:

• Menemen (Turkish eggs with tomatoes and peppers)
• Çılbır (Turkish poached eggs with yogurt)
• Yumurta Kapama (Boiled eggs cooked in spicy butter sauce)
• Turkish Egg Salad
• Spinach and Eggs
• Ground Beef and Eggs
• Yumurtalı Ekmek (Turkish style savory French toast)

Or check out our collection of Turkish egg dishes for more ideas.