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Sujuk with Eggs
Sujuk has become hugely popular as a sausage in many countries around the world in recent years. This Turkish dry beef sausage makes a fantastic ingredient for pizza, pide, borek and even casseroles. Traditionally, sujuk is a popular breakfast food. Combined with eggs, sujuk and eggs make a wonderful dish for breakfast or brunch in Middle Eastern style.
Let me show you how to prepare sujuk and eggs on the stovetop.
What is Sujuk?
Sujuk (also spelled sucuk or suçuk) is a type of dry, fermented sausage that is usually made from beef (and sometimes lamb). It is typically flavored with garlic, cumin, paprika, chili and other spices. Depending on the brand, sujuk can be more or less spicy. It is particularly high in fat when compared to other types of sausages. Sujuk is believed to have originated in Turkey, but it is also popular in the Balkans, the Middle East and some parts of Central Asia. Due to its popularity, it is widely available in Western countries as well.
One of the most popular pairings in Turkish and Middle Eastern cuisine is sujuk with eggs. In Turkey, this dish is known as suçuk yumurta. The Turkish version consists of just sujuk and eggs, whereas in many Arab countries (e.g. in Lebanon), it is common to add finely diced onions and tomatoes. Sujuk and eggs make a fabulous breakfast or brunch, especially on weekends.
Sujuk and Eggs Ingredients
Below are the ingredients you need to make sujuk and eggs the Arabic way (with tomatoes).
- Sujuk: Sujuk is a Turkish sausage made from beef (and sometimes lamb) and a variety of spices. This dry, fermented sausage stands out for its salty and fatty taste, similar to Spanish chorizo or Italian salami.
- Eggs: For sujuk and eggs, we will use both the egg yolks and whites. It is best to combine them and season them before adding them to the pan.
- Tomatoes: Ripe, medium-size tomatoes yield the best taste. They will be roughly chopped.
- Onions: Shallots or yellow onions are the best.
- Spices: Because sujuk contains a lot of spices, a pinch of salt and pepper are enough for this dish.
- Garnish: Finely chopped parsley or green onions are great for garnish.
Note: Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.
How to Make Sujuk with Eggs?
Ready to make sujuk and eggs the Middle Eastern way? Yallah, let’s get started!
Step 1: Prepare sujuk and the vegetables
First, remove the peel from the sujuk. Then cut it into slices (8-10 slices for each sujuk). Peel the onion and finely chop it. Roughly chop the tomato.
Step 2: Fry the sujuk
Heat a non-stick pan over medium heat. You don’t have to add any oil to the pan as the sujuk will release oil when getting fried. Once the pan is hot, add the sujuk slices into the pan and fry them for 1-2 minutes. Then flip around.
Step 3: Add onions and tomato
Add the diced onion and tomato to the pan. They’ll be fried in the oil that the sujuk releases. That makes extra oil redundant and allows the tomato and onions to mix with the flavors of the sujuk. Fry for 2-3 minutes. Stir occasionally.
Step 4: Whisk the eggs
Crack the eggs and add them to a small mixing bowl. Whisk them until the egg yolk and whites are thoroughly mixed. Season the eggs with salt and pepper. If your sujuk isn’t spicy (or not spicy enough for you), you can add some additional chili powder to your eggs. Pour the egg mixture into the frying pan.
Step 5: Fry
Use a wooden spoon to combine the sujuk, tomato and onions with the eggs. Fry for about 3-4 minutes (depending on how well done you’d like your eggs to be). You can scramble the eggs with a wooden spoon if you like.
Step 6: Serve
Finely chop some parsley or green onions (optional) for garnish. Serve sujuk and eggs warm straight from the pan or transfer onto a pan.
What to Serve with Sujuk and Eggs?
Sujuk is a popular breakfast recipe across the Middle East. Sujuk and eggs taste great with bread, such as Middle Eastern pita bread. Serve it with grilled halloumi, hummus, mutabal or labneh. You can also serve it with some pickles, cut-up vegetables and of course, olives.
Looking for a vegetarian alternative to sujuk and eggs? Then you might enjoy Shakshuka (poached eggs in tomato sauce).
Make Ahead & Storage
Sujuk and eggs isn’t the best candidate for meal prep. It’s best served hot, straight from the pan. Have leftovers? Let cool completely after cooking. Transfer to an airtight container and store in the refrigerator for 1-2 days. Warm up in the microwave or on the stovetop.
Any Questions or Feedback?
If you liked this recipe, I’d appreciate it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ below. In case you’ve any questions or feedback, please leave me a comment (down the page). I’m happy to help you make delicious Middle Eastern food at home.
Sujuk and Eggs (Middle Eastern)
Sujuk and eggs is a hearty breakfast that is perfect for weekends and brunches. Inspired by the Turkish Suçuk Yumurta, this simple dish is packed with flavors that everyone will enjoy.
- 4 eggs
- 1 sujuk approx. 125 g / 4.5 oz per piece
- 1 onion yellow, medium
- 1 tomato medium
- 1/2 tsp salt
- Pinch pepper
- Parsley for garnish
- Cut the sujuk into slices (8-10 slices per piece). Finely chop the tomato and onion.
- Heat a non-stick pan over medium heat. Add the sujuk slices into the hot pan (no oil required) and fry for 1-2 minutes. Then flip them around.
- Add the diced onion and tomato to the pan. Fry them in the oil that the sujuk has released (they will adopt the flavor of the sausage and you won’t have to add any additional oil). Fry for another 2-3 minutes.
- Meanwhile, crack the eggs and add them to a bowl. Whisk until the yolk and whites are combined. Season with salt and pepper. Then pour the egg mixture into the pan.
- Stir to combine the sujuk, tomatoes, onions and eggs. Fry for 3-4 minutes. You can scramble the eggs with a wooden spoon.
- Serve the sujuk and eggs in the pan or transfer to a plate. Garnish with finely chopped parsley or green onions (scallions). Serve with pita bread and mezze of your choice.
Calories: 442kcalCarbohydrates: 8gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 389mgSodium: 713mgPotassium: 348mgFiber: 2gSugar: 4gVitamin A: 1342IUVitamin C: 12mgCalcium: 68mgIron: 4mg
Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.
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