A Staple of Turkish Breakfasts: How to Make Sucuklu Yumurta (Sausage and Eggs)
A Staple of Turkish Breakfasts: How to Make Sucuklu Yumurta (Sausage and Eggs)
Sucuk, a spicy and flavorful sausage unique to Turkish cuisine, is a breakfast favorite often paired with eggs. If you’ve never tried it before, this recipe is for you! In this article, you’ll learn the basics about sucuk and get a simple, step-by-step recipe to make sucuklu yumurta at home.
What is Sucuk?
Sucuk is a type of fermented sausage from Turkish cuisine. It’s made by blending ground meat, garlic, and various spices (like cumin, red pepper flakes, and black pepper), stuffing the mixture into a casing, and then letting it dry in the sun. This special process gives sucuk its distinctively rich and spicy flavor. We’ll be sharing a homemade sucuk recipe soon!
Tips for Perfect Sucuklu Yumurta
Making sucuklu yumurta is quite simple, but there are a few key tips to ensure a fantastic result.
- Be Mindful of the Oil: Sucuk cooks in its own fat. So, add very little or no oil to the pan. The fat from the sucuk will be enough to cook the eggs. If you’re using homemade sucuk that might be fattier, you can even add about half a cup (100 ml) of water to the pan to help it cook without sticking.
- Cook the Sucuk Carefully: Sucuk can quickly dry out and burn if left on the stove for too long, which ruins its flavor. Cook the sucuk slices over medium heat, lightly browning each side, so the inside stays juicy.
- Eggs and Salt: Since sucuk is already very spicy, you should be careful with the amount of salt you add to the eggs. Whisk the eggs with just a tiny pinch of salt, as you would for an omelet. The flavor from the sucuk will season the eggs perfectly.
- Cooking the Eggs: Once you pour the whisked eggs over the sucuk, don’t overcook them. Leaving the eggs slightly runny will make the dish even more delicious.
Sucuklu Yumurta Recipe
Ingredients:
1 piece of sucuk (about 200 g)
2-3 eggs
A small amount of salt
A little bit of olive oil or butter (optional)
Instructions:
Slice the sucuk into half-centimeter thick rounds.
Heat a medium-sized pan with a tiny bit of oil (if the sucuk is lean). If it’s fatty, you won’t need any oil.
Place the sucuk slices in the pan and cook over medium heat, lightly browning each side.
In a bowl, whisk the eggs and add a pinch of salt.
Once the sucuk is cooked, pour the whisked eggs over it.
When the eggs are just starting to set, turn off the heat. Don’t overcook them!
Serve hot with some bread. Enjoy your meal!
You can also add sucuk to your potato omelets for a new and delicious twist. If you have any other questions about this recipe, feel free to ask!
