GoTürkiye presents Sucuklu Yumurta as a central savory plate in a Turkish breakfast spread, made by cooking garlic-spiced fermented beef sucuk with butter and eggs over low heat. Türkiye’s Culture Portal also describes buttered eggs in a copper sahan as a breakfast classic and notes sucuk as a customary variation. This recipe keeps that direct form—no tomatoes, peppers or cheese—so it remains distinct from menemen and is ready to share straight from the pan.
Sucuklu Yumurta — Recipe Card
Turkish fried eggs with spiced beef sucuk
Makes 2 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Sucuklu Yumurta
Prepare the ingredients
Remove the sucuk casing and slice the sausage into 5 mm rounds. Crack each egg into a separate small bowl so the yolks stay intact and can be added quickly.
Brown the sucuk
Melt the butter in a 25 cm/10-inch sahan or heavy skillet over medium-low heat. Arrange the sucuk in one layer and cook for 2–3 minutes, then turn and cook for 1–2 minutes more, until the edges deepen in color and some fat renders. If the package says raw or cook-before-eating, check a thick slice and continue cooking until it reaches 71°C/160°F; follow the package directions for fully cooked sucuk.
Add and cook the eggs
Reduce the heat to low and move a few sucuk slices aside to make four spaces. Slide in the eggs, keeping the yolks whole. Cover and cook for 3–5 minutes, until the whites and yolks are firm and the egg portion reaches 71°C/160°F. Keep the heat low so the underside does not burn before the tops set.
Serve at once
Take the pan off the heat and serve immediately, one egg and a share of sucuk per person. Bring the pan to the table with bread for dipping, taking care because the handle and pan remain hot.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-eggs-with-sucuk-sucuklu-yumurta. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Ingredient and dietary notes
Use Turkish-style beef sucuk and check whether the package is raw, cook-before-eating or fully cooked. Packaged sucuk ingredients and cross-contact statements vary, so check the label for gluten and other allergens. The base recipe contains egg and dairy and is not presented as gluten-free.
Heat level
No added chili. Sucuk can range from mild to hot depending on the brand. Choose a mild-labelled sucuk for less heat; for a hotter pan, add 1/2 tsp pul biber to the melted butter before the sausage.
Hold the salt
Do not salt the pan at the start: sucuk is already well seasoned and often salty. Taste only after cooking if additional seasoning is wanted.
Softer-yolk option
The base method cooks the eggs until firm. If serving softer yolks, use pasteurized eggs and follow local food-safety advice; children, pregnant people, older adults and anyone with a weakened immune system should avoid undercooked eggs.
How to store and reheat Sucuklu Yumurta
Sucuklu Yumurta is best eaten immediately. Refrigerate leftovers within 2 hours in a shallow covered container at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F; the yolks will become firmer.
Sucuklu Yumurta: questions and answers
Can I replace sucuk with chorizo?
Chorizo will make a tasty egg dish, but it will not have the same garlic-forward Turkish sucuk flavor. For Sucuklu Yumurta, use Turkish sucuk or a closely related sujuk and follow its package cooking instructions.
Can I make it without butter?
Yes. Use a well-seasoned or nonstick pan and begin with 5 ml (1 tsp) neutral oil if the sucuk is lean. Fat rendered from the sausage will then cook the eggs.
Why are the eggs cooked over low heat?
Low heat gives the tops time to set while protecting the browned sucuk and butter underneath. High heat can make the sausage hard and burn the egg bottoms before the whites finish cooking.
