Recipeslearnt andfound

My love language is food, and so it’s no surprise that the acts of cooking, serving and eating food are the ways I express myself in my relationships.

Sucuk (‘m using the Turkish spelling,) was one of the first things I learnt to cook in Turkey. I came here for about a month in 2020. It was winter, cold and snowing and so we spent most of our time in my partner’s flat cooking. He surprised me with Sucuk for breakfast one morning and I’ve been in love with it ever since.

You can use Sucuk in so many ways. It’s essentially a spicy dry sausage made from beef and lamb (the cheaper versions use chicken, but I don’t think it’s as nice,) and so you can use it for lots of things such as pasta dishes or in stews, and another popular way to eat it in Turkey is on crusty bread with fresh tomatoes as a baguette.

I like mine with eggs as a breakfast dish, it’s my weekend treat. I look forward to Sunday morning’s, waking up and starting the day with my favourite dish.

Serves 2 (double it up for 4)

4 fresh eggs

Sucuk

Decent olive oil

Salt

Parsley to garnish

Crusty bread/butter

Fresh tomatoes – vine tomatoes are the best with this

Slice the Sucuk into thin-ish discs, you’ll need between 8-10 discs for two people

Heat a wide shallow frying pan with a good glug of oil and add the Sucuk. Fry on a low heat until it starts to crisp up and turn golden, and then crack your eggs in.

You’ll need to swirl your eggs around so that they cover the pan, and cover the Sucuk. Cook it on a low heat for about 5-6 minutes or until the eggs are set and the yolks firm.

Sprinkle with salt (a good sea salt ideally) and sprinkle with parsley

Serve with crusty bread, and tomatoes soaked in olive oil and a pinch of good salt