Back to 2 servings 5.3 oz sucuk, about 150 g; casing removed and sliced into 1/4-inch (6 mm) rounds 3 large eggs, room temperature cooks more evenly 1 tsp unsalted butter, optional; only if the sucuk is lean or the pan is not non-stick salt, a small pinch, only if needed; sucuk is already salty 0.25 tsp black pepper, freshly ground 0.25 tsp red pepper flakes (pul biber), optional, for extra heat 1 tbsp fresh parsley, chopped, for garnish; optional
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1 Step 1: Peel the casing off the sucuk and slice it into rounds about 1/4 inch (6 mm) thick. If refrigerated, let the sausage sit at room temperature about 10 minutes first, or freeze it for about 20 minutes to make peeling and slicing easier.2 Step 2: Heat a 10-inch skillet over medium heat for about 1 minute. Add the butter only if the sausage is lean.3 Step 3: Lay the sucuk slices in a single layer and cook 2 to 3 minutes per side, until the edges crisp and red fat collects in the pan. Add a splash of water and cover for a minute if the sucuk looks dry.4 Step 4: Lower the heat to medium-low. Spread the slices apart, drain any excess fat if the pan floods (leave a thin film), then crack the eggs into the gaps.5 Step 5: Spoon some hot fat over the egg whites, season the eggs lightly with black pepper, and cover the pan. Cook 3 minutes for runny yolks, 4 for jammy, or 5 for fully set.6 Step 6: Remove from the heat. Finish with red pepper flakes and parsley if using, tasting before adding any salt, and serve straight from the pan.getsaucepan.com/r/962d9972-8cc2-50ab-8508-7ba334ed8808
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