A classic breakfast dish of eggs cracked over browned sucuk and cooked in a skillet. The savory, spiced sausage pairs with eggs in this hearty favorite of Turkish breakfasts.
Arrange the sucuk slices in a dry skillet and cook over low to medium heat for 3–4 minutes, until lightly browned on both sides and the fat renders.
Crack the eggs one at a time into the spaces between the sucuk slices. Cook over low heat until the whites are set and the yolks reach your preferred consistency.
Sprinkle with black pepper and red pepper flakes, if desired. Serve hot in the skillet with bread.
Important: Sucuk releases its own fat, so there is no need to add oil to the pan. Do not cook the eggs over high heat; cook over low heat until the whites are set, leaving the yolks runny. Contains eggs and red meat (sucuk). Serve hot.
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