Turkish Suçuk with Eggs

By Published On: October 10th, 2019

Turkish Sucuk with Eggs (Suçuk Yumurta) is a fantastic way to start any day! Meaty, flavour-packed sausage with soft, runny fried eggs – so simple – so perfect!

Turkish Suçuk with Eggs

What is Sucuk?

Suçuk is the Turkish version of a beef sausage found all across the Middle East, Balkans and Central Asia. It's a spiced beef sausage flavoured with cumin, salt, paprika and pepper flakes. In Turkey, there are two types - mild or hot, both a packed with flavour.

I'd long loved Sucuk from the delicious Turkish Pide - The countries version to pizza. But when in Turkey I was introduced to sucuk for breakfast - and I wasn't mad at this. After one (very) early morning hike to see the sunrise in stunning Cappadocia, we returned to our tiny hotel with where a huge pan of Suçuk yumurta awaited us.

Turkish Suçuk with Eggs

Sucuk Yumurta (Sausage & Eggs, Turkish style)

The version ate was served in a giant pan, dotted with slices of the smoky, intense Suçuk and in the gaps were crisp fried eggs. Who doesn't love a crisp fried egg?! We took a semi-modest portion and... those eggs!! Crisp around the edges with the most perfect runny yolk to dip our bread into. This was a perfect start to the day. I could (and would) have eaten the entire pan had other people not walked into the room.

Turkish Suçuk with Eggs

Where can I find Sucuk and what else can I cook with it?

Upon return I easily tracked down Suçuk from a local middle eastern deli. They're also widely available from Eastern European style delis. Sucuk often goes under all manner of names - so you may also use soujouk, sujuk, suxhuk, sujuq, sudzhuk or sudzuk.

Turkish Suçuk with Eggs

How to make Sucuk Yumurta

Making Suçuk Yumurta at home is super-easy and it's a really great dish to serve for yourself direct from the pan in a single serve. It's this easy:

1. Fry the sausage slices until they brown on both sides - the fat will render out, and it's this we'll use to help fry the eggs.

2. Break in the eggs - let them sizzle until just crisping around the edges.

3. Pop a lid on it. Putting a lid on the pan helps the tops of the eggs cook without turning.

4. Sprinkle over herbs. I like to add a little fresh note in the form of herbs - dill, parsley and mint all work well.

Turkish Sucuk and Eggs is the simplest, most effective little breakfast and a great way to get your day off to a tasty start.

Turkish Suçuk with Eggs

Turkish Suçuk with Eggs

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How to make my Turkish Suçuk with Eggs

Turkish Suçuk with Eggs

Turkish Sucuk with Eggs

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4.75 from 4 votes
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Recipe by Lee
Course Breakfast
Cuisine Turkish
Cook Time8 minutes
Total Time8 minutes
Servings (adjustable) 1
Calories (per serving) | 515



  • Add the sliced sausages to a cold small frying pan along with the oil. Turn on the heat to medium/high and let the sausages come up to temperature. Let them sizzle for 1 minute each side before breaking two eggs over them. Let these eggs fry for 3-4 minutes (pop on a lid to the pan and the tops of the eggs will cook more quickly.)
  • Remove from the heat, grind over the pepper and sprinkle with a few herbs if you're using and serve directly from the pan. Serve with pita breads or flatbreads.


If you can't get hold of Turkish Sucuk, try with Spanish chorizo or Italian salami for an alternative version.


Calories: 515kcal (26%) | Carbohydrates: 2g (1%) | Protein: 34g (68%) | Fat: 56g (86%) | Saturated Fat: 17g (106%) | Cholesterol: 406mg (135%) | Sodium: 2385mg (104%) | Potassium: 499mg (14%) | Sugar: 1g (1%) | Vitamin A: 475IU (10%) | Calcium: 62mg (6%) | Iron: 3mg (17%)
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Turkish Suçuk with Eggs

Did you make this?

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