A hearty mixed breakfast plate made by adding grated kaşar cheese and egg over sizzling sujuk slices and pan-frying them. This plate, where the spice of sujuk, the meltiness of kaşar and the egg come together, is the most filling option for weekend breakfasts.
Fry the sucuk slices in a little butter or in a dry pan over low-medium heat for 3-4 minutes, until lightly browned on both sides and releasing its oil.
Spread grated kashar cheese over the sucuk, then crack the eggs in between. Cover with a lid and cook over low heat until the cheese melts and the egg whites set.
Sprinkle with black pepper and serve piping hot, straight from the pan, with bread.
Important: Adding the kaşar right before the eggs and covering the pan to melt it keeps the cheese nice and gooey. Note: Sucuk releases its own fat, so extra oil may not be needed; cook the eggs over low heat so the yolk stays at the doneness you like. Contains egg, red meat (sucuk), and dairy (kaşar).
Frying the sucuk first until it releases its fat lets the kaşar and eggs cook in that flavorful fat. Don't heat the pan too much at the start; a mixture cooked over low heat turns out softer.
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