Sucuk and eggs: a skillet breakfast with balanced sides

COOK IT AT HOME

Sucuk and Eggs with Tomato and Parsley

Sucuk, also written sujuk or soujouk, brings garlic and spices to the pan before any additional seasoning is added. Different products may be raw, cured, or ready to eat, so read the label before starting. This skillet breakfast uses a modest amount of sausage with eggs, tomato, and parsley. The tomato is served fresh alongside the skillet to preserve contrast instead of turning the eggs into a watery sauce.

Makes

2 servings

Prep

10 minutes

Cook

12 minutes

Additional time

No additional resting time

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 4 ounces/115 g beef sucuk, casing removed if needed, sliced 1/4 inch thick
• 1 teaspoon olive oil
• 4 large eggs
• 1 tablespoon water
• 1 medium tomato, diced
• 1 tablespoon chopped parsley
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground black pepper
• 2 small pita breads

Step-by-step method

1. Read the sausage label and follow any specific cooking directions. If it is raw ground-beef sausage, it must reach 160°F; poultry sausage requires 165°F. Set out the eggs so you can add them promptly once the sausage is ready.
2. Warm the olive oil in a 10-inch nonstick or well-seasoned skillet over medium-low heat. Add the sucuk in one layer and cook for 4–6 minutes, turning halfway, until browned and cooked as required by the product.
3. Reduce the heat to low and arrange the sausage with four small gaps. Crack one egg into each gap. Add the tablespoon of water at the edge of the skillet, then cover with a lid.
4. Cook gently for about 4–6 minutes, checking that the whites and yolks are firm. Egg size, skillet material, and stove heat affect the timing, so look at the eggs rather than relying only on the clock.
5. While the eggs finish, toss the tomato with parsley, lemon juice, and pepper. Warm the pitas in a separate dry skillet for 30 seconds per side. Divide the cooked eggs and sausage between two plates and serve with the tomato and bread.

Helpful tips & substitutions

• Sucuk can be salty, so no extra salt is included. Taste the cooked sausage before deciding whether the tomato needs any seasoning beyond lemon and pepper.
• If the sausage releases a large amount of fat, spoon off the excess before adding the eggs, leaving about 2 teaspoons in the skillet.

Storage & make-ahead

Keep refrigerated foods at 40°F or below. This dish is best eaten immediately. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F. Store the tomato separately so it does not water down the cooked eggs.

How to serve it

Serve with sliced cucumber or plain yogurt for a cool contrast. A small bowl of olives can join the table, but keep their saltiness in mind alongside the seasoned sausage.