🍳 Sucuklu Yumurta (Eggs with Sucuk)

Name: Sucuklu Yumurta (Eggs with Sucuk)
Total time: 10 min
Yield: 2
Cuisine: Turkey
Ingredients: 120 g beef sucuk, thinly sliced; 4 eggs; 1 tsp olive oil (optional); Salt and black pepper to taste; Pinch of chili flakes; Chopped parsley to serve

Origin: Turkey

400kcal

per serving · 200 g

200kcal

per 100 g

24 gProtein12 g / 100 g

30 gFat15 g / 100 g

6 gCarbs3 g / 100 g

Sucuklu yumurta is a classic Turkish breakfast of eggs fried together with slices of sucuk, a dry, garlicky and spicy beef sausage. The sausage releases its red, paprika-tinted fat into the pan, and the eggs cook in it until the whites set and the yolks stay soft. It is usually served straight from a small two-handled pan as part of a larger breakfast spread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

Not vegetarianbecause of: sucuk

Not veganbecause of: sucuk, eggs

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

sucukeggs

Recipe

2 servings10 min

Ingredients

120 g beef sucuk, thinly sliced
4 eggs
1 tsp olive oil (optional)
Salt and black pepper to taste
Pinch of chili flakes
Chopped parsley to serve

Method

Heat a small pan over medium heat and add the sucuk slices, with a little oil only if the pan is dry.
Fry for 1–2 minutes until the slices curl and release their fat.
Crack the eggs between the slices.
Cover and cook for 3–4 minutes until the whites are set and the yolks are still soft.
Season with pepper, chili flakes and parsley and serve straight from the pan.

How to make it lighter

Sucuk is already salty and fatty, so skip the extra oil — the sausage provides enough fat for frying.
Use 60 g of sucuk for two people and add sliced tomatoes or peppers to the pan for volume.
Swap one whole egg for two egg whites to lower the fat while keeping the portion size.

History

Sucuk is a fermented, air-dried sausage eaten across Turkey, the Balkans and the Middle East, and frying it with eggs is one of the most common ways it is served at a Turkish breakfast table. Today the dish is a staple of home kitchens and breakfast cafés throughout Turkey.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →