Spiced Sausage and Eggs Pan — Sucuklu Yumurta
Istanbul-style spiced sucuk sausage rounds pan-fried in their own fat, then eggs cracked directly over the top and cooked until whites just set, served in the copper pan with bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice sucuk into 5mm rounds. Slice tomato into rounds and capsicum into rings. Grate kasar cheese. Chop parsley. Crack eggs into a small bowl, season with black pepper.
Sear
Heat a medium copper or cast-iron pan over medium-low heat 1 minute. Add sucuk in a single layer with no oil, cook 3–4 minutes turning once, until rounds release fat and curl at edges.
Saute
Push sucuk to one side. Add capsicum and tomato, cook over medium-low heat 4–5 minutes until tomato softens. Add olive oil and pul biber, cook 30 seconds until fragrant.
Finish
Pour eggs over the pan, scatter kasar across the top. Cook over low heat 3–4 minutes until whites just set and yolks remain soft.
Plate
Off the heat, scatter parsley over the eggs and serve directly in the pan with crusty country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.