Sucuk and Eggs (Sucuklu Yumurta)
Sucuk and Eggs, or Sucuklu Yumurta, is one of the most loved Turkish breakfast dishes made with spicy Turkish sausage and eggs cooked in the same pan. Simple but incredibly satisfying with fresh bread on the side.
INGREDIENTS
- 1 tablespoon butter
- 150 g sucuk 5.3 oz
- 4 eggs
- ¼ teaspoon salt only for the eggs
- ½ teaspoon red pepper flakes (pul biber), optional
- ½ teaspoon thyme or oregano, optional
INSTRUCTIONS
- Peel the outer casing off the sucuk and slice it into thin rounds, about ½ cm (¼ inch) thick.
- Melt the butter in a shallow pan over medium heat. Place the sucuk slices in a single layer and fry for about 30-40 seconds.
- Flip the sucuk slices and cook the other side for another 30 seconds.
- Make small spaces between the sucuk slices and crack the eggs into the pan. Sprinkle the salt over the eggs only.
- Use a spoon or a spatula to gently move the egg whites around a little so they cook more evenly.
- Cook until the egg whites are set and the yolks are cooked to your liking. We usually keep the yolks soft and runny.
- Remove from the heat and serve immediately with fresh bread on the side.
- Optionally sprinkle red pepper flakes and thyme or oregano before serving.
NUTRITION
Calories: 784kcalCarbohydrates: 2gProtein: 47gFat: 63gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 779mgSodium: 939mgPotassium: 272mgFiber: 0.5gSugar: 1gVitamin A: 2180IUVitamin C: 2mgCalcium: 110mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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