A classic breakfast dish in which eggs are cracked over sizzling sujuk slices and pan-fried. This hearty plate, where the spiced aroma of sujuk meets the egg, is one of the most beloved parts of Turkish breakfast.
Arrange the sucuk slices in a dry pan and fry over low-medium heat for 3-4 minutes, until both sides are lightly browned and release their fat.
Crack the eggs one by one between the sucuk slices. Cook over low heat until the egg whites set and the yolks reach your desired consistency.
Sprinkle black pepper and optional red pepper flakes on top and serve piping hot, straight from the pan, with bread.
Important: Since sucuk (spiced beef sausage) releases its own fat, you don't need to add extra oil to the pan. Caution: Don't cook the egg over high heat; cook it over low heat until the white sets, so the yolk stays runny. Contains egg and red meat (sucuk). Serve hot.
Frying the sucuk on its own for a few minutes first and letting it release its fat lets the egg cook in that flavorful fat. Watch the cooking time to keep the yolk at your preferred consistency.
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