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Turkish

Sucuklu yumurta

Non-vegetarian

Slices of spiced Turkish beef sausage fried until their paprika-red fat runs, then eggs cracked straight into the pan. A fast, high-protein Turkish breakfast served in the pan it was cooked in.

Sucuklu yumurta is a Turkish egg dish from Türkiye, ready in about 11 minutes and made with sucuk and egg. It serves 2 and is rated beginner to cook.

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Delicious Turkish sucuk with eggs served on a wooden board with fresh bread and cherry tomatoes.
Photo: Mavi Yıldız Restoran Cumalıkızık Bursa / Pexels · Pexels License
Prep
3 min
Cook
8 min
Total
11 min
Serves
2
Level
Beginner
Calories
368

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Melt the butter (opens in a new tab) in a frying pan over medium heat. Add the sucuk (opens in a new tab) slices in a single layer and fry for 1–2 minutes per side until they curl and release their red fat.

  2. Step 2

    Crack the eggs (opens in a new tab) into the gaps between the slices. Cook gently until the whites are set and the yolks are done to your liking, covering the pan for a minute if you want the tops set.

    • 4 min
    • medium-low heat

    Food safety: Runny yolks are not recommended for young children, pregnant people, older adults or anyone immunocompromised — cook until fully set for them.

  3. Step 3

    Season the whites with a little salt, chilli flakes (opens in a new tab) and black pepper (opens in a new tab) and serve in the pan with bread.

    • 1 min

About this dish

Origin
Türkiye · Well documentedMore food from Türkiye
Dish
Breakfast · Brunch · Egg dishes
Cooking method
Pan-fried
Taste
savoury, salty, spicy (chilli heat), rich
Diet
No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Keto-style · Low-carb · High-protein · Calorie-conscious
Without the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
Good for
One-pan · Everyday · Minimal cleanup
Cook more with
Egg · Butter · Red chilli flakes
Techniques
Pan-frying

Allergens

  • Contains: Milkfrom butter
  • Contains: Eggsfrom egg
  • Contains, can be adapted: Wheatfrom crusty bread / baguette
  • Contains, can be adapted: Glutenfrom crusty bread / baguette
  • May contain: Sesamefrom crusty bread / baguette
  • May contain: Mustardfrom sucuk

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

368 kcal per serving

Estimated

1 serving ≈ 166 g · recipe makes 2

Where the energy comes from

  • Protein 23%
  • Carbohydrate 3%
  • Fat 74%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy368 kcal222 kcal
Protein21.2 g12.7 g
Carbohydrate2.6 g1.6 g
Net carbohydrate2.4 g1.5 g
Sugars——
Added sugars0 g0 g
Fibre0.2 g0.1 g
Fat29.8 g17.9 g
Saturated fat12.6 g7.6 g
Trans fat——
Cholesterol423 mg255 mg
Sodium999 mg601 mg
Salt equivalent2.5 g1.5 g
Vitamins & minerals per serving
Potassium
258 mg
Calcium
64 mg
Iron
2.9 mg
Magnesium
21 mg
Vitamin A (RAE)
204 µg
Vitamin C
0 mg
Vitamin D
—
Vitamin B12
2 µg
Folate (DFE)
50 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: crusty bread / baguette.
  • Sucuk: USDA cured smoked beef sausage used as a stand-in for dry-fermented Turkish sucuk; sucuk is typically drier, fattier and saltier.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Some cooks pour a splash of water into the pan first and let it evaporate, which softens the sucuk before it fries.

Common mistakes

  • Frying the sucuk over high heat — it burns before the fat renders.

Serve with

  • Part of a Turkish breakfast spread with tomatoes, cucumber, olives and white cheese.

Storage

  • Best eaten immediately.

Variations

  • Scrambled sucuklu yumurta: Beat the eggs and scramble them through the sausage instead of frying them whole.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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