Turkish · PANTRYHOP RECIPE
Sucuklu Yumurta
15 minutes · 2 servings · omnivore
A familiar Turkish breakfast staple; this version uses a straightforward pan method.
Ingredients
Check you have the quantities below.
- 120 g sucuk, sliced
- 4 large eggs
- 1 tbsp butter
- 1/4 tsp black pepper
- pinch, if needed salt
Let’s make it
- Melt the butter in a skillet over medium heat.
- Cook the sucuk slices for 2 to 3 minutes, turning once, until browned and sizzling.
- Crack in the eggs and cook until the whites are fully set and the yolks are cooked to your liking, about 4 to 5 minutes.
- Season lightly with black pepper and serve right away.
For a milder family version, use less sucuk and serve with bread to balance the saltiness.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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