Coiled Beef Börek
Golden coils of thin yufka filled with seasoned minced beef, onion and green pepper.
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Fried Eggs with Beef Sucuk
Sucuklu Yumurta
Eggs cooked among browned slices of garlicky beef sucuk, served hot with crusty bread.
- Prep
- 5 min
- Cook
- 10 min
- Rest
- 0
- Total
- 15 min
- Servings
- 2
Ingredients
Method
Arrange the sucuk slices in a cold shallow frying pan. Set over medium-low heat and turn the slices as they render their fat. Add the butter only if the pan is dry. Cook according to the package instructions; beef sausage that requires cooking must reach at least 160°F before adding the eggs.
Slices are heated through, with lightly browned edges. Do not use color alone to judge safety.
Lower the heat and crack the eggs into spaces between the slices. Cover and cook gently until the whites and yolks are firm. For soft yolks, use pasteurized shell eggs and still set the whites fully; allow extra cooking time as needed.
Finish with pul biber if using and serve immediately with the bread. Wash hands, utensils and work surfaces that contacted raw sausage or eggs.
Cooking guidance
Choose Turkish sucuk labeled as beef for this version, and read its cooking and storage instructions. Fermentation or a browned surface alone does not establish that a sausage is ready to eat.
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