Sucuklu Yumurta

Ingredients

Instructions

1. 1

   Slice the sucuk into thin rounds, finely dice the tomato, and chop the parsley. Crack the eggs into separate small cups if you want cleaner placement in the pan. This speeds up cooking and helps prevent overcooked sausage while you handle the eggs.

2. 2

   Set a small frying pan over medium heat. Add the butter and, as soon as it foams, add the sucuk in a single layer. Fry for 1-2 minutes until it releases its orange-red fat and the edges begin to curl slightly. Do not cook it too long at this stage or it can become tough.

3. 3

   Add the diced tomato, Aleppo pepper, and black pepper. Cook for about 2 minutes, stirring once or twice, until the tomato softens and loses some of its rawness but is not fully dry. The pan should look glossy and lightly saucy.

4. 4

   Lower the heat to medium-low. Make 4 small spaces in the pan and crack in the eggs. Sprinkle with the salt. Cover with a lid and cook for 2-4 minutes, until the whites are just set and the yolks are still soft, or longer if you prefer firmer yolks. Gentle heat is key so the bottoms do not harden before the tops set.

5. 5

   Take the pan off the heat and scatter over the parsley. Serve immediately straight from the pan, with bread if you like, while the yolks are still runny and the sucuk is juicy.

Nutrition per serving

Notes

• •Use a lid for the final step; it sets the egg whites quickly without needing to flip the eggs.
• •Sucuk is already well seasoned and salty, so add salt to the eggs lightly and taste the sausage first if possible.
• •A small tomato adds freshness, but keep the quantity modest so the dish stays rich rather than watery.
• •Traditionally this is excellent with warm bread for dipping into the yolks and spicy butter.

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