Sucuklu Yumurta

Name: Sucuklu Yumurta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 4 oz sucuk (Turkish beef sausage; sub: chorizo), sliced 1/4 inch; 4 large eggs; 1/2 tsp Turkish red pepper flakes (pul biber) or regular red pepper flakes; 1/4 tsp black pepper, freshly ground; to taste salt; 2 tbsp fresh flat-leaf parsley, chopped; 4 slices crusty bread or pita (for serving)

A beloved Turkish breakfast of crispy sliced sucuk (spiced beef sausage) pan-fried with eggs, finished with a sprinkle of red pepper flakes. Rich, savory, and deeply satisfying in under 15 minutes.

15 minEasyServes 2380 cal/serving

TurkishBreakfastStovetopHigh ProteinLow CarbDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

4 oz sucuk (Turkish beef sausage; sub: chorizo), sliced 1/4 inch
4 large eggs
1/2 tsp Turkish red pepper flakes (pul biber) or regular red pepper flakes
1/4 tsp black pepper, freshly ground
to taste salt
2 tbsp fresh flat-leaf parsley, chopped
4 slices crusty bread or pita (for serving)

Instructions

1

Heat a medium non-stick or cast iron skillet over medium heat. No oil needed - sucuk will render its own fat.
2

Arrange 4 oz sliced 1/4 inch sucuk (Turkish beef sausage; sub: chorizo) slices in a single layer in the dry pan. Cook 2-3 minutes per side until slightly crispy and the fat has rendered. Spread the slices to the edges of the pan.
3

Crack 4 large eggs directly into the center of the pan, between and around the sucuk slices.
4

Cook eggs sunny side up, 3-4 minutes, until whites are set but yolks are still runny; or cover with a lid for 1-2 additional minutes for fully set yolks. Eggs are safe to eat once whites are fully opaque.
5

Season with salt and 1/4 tsp freshly ground black pepper. Sprinkle 1/2 tsp Turkish red pepper flakes (pul biber) or regular red pepper flakes over the top.
6

Finish with 2 tbsp chopped fresh flat-leaf parsley and serve immediately in the pan with 4 slices crusty bread or pita (for serving) on the side.

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Questions

What is Sucuklu Yumurta?

A beloved Turkish breakfast of crispy sliced sucuk (spiced beef sausage) pan-fried with eggs, finished with a sprinkle of red pepper flakes. Rich, savory, and deeply satisfying in under 15 minutes. This reference files it under Turkish breakfast: made on the stovetop, rated easy and about 15 minutes start to finish.

What can I use instead of chorizo in Sucuklu Yumurta?

The entry for Sucuklu Yumurta calls for 4 oz sucuk (Turkish beef sausage; sub: chorizo), sliced 1/4 inch. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I make Sucuklu Yumurta less spicy?

Yes. The heat in Sucuklu Yumurta comes from 1/2 tsp Turkish red pepper flakes (pul biber) or regular red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Can I make Sucuklu Yumurta gluten-free?

Yes. The gluten in Sucuklu Yumurta is 4 slices crusty bread or pita (for serving). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Sucuklu Yumurta low-carb?

A serving of Sucuklu Yumurta carries 12 g of carbohydrate. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

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