Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, November 22, 2013

Sujuk with Eggs & Cheese

(Sucuklu Kaşarlı Yumurta)

Sujuk with Eggs & Cheese
Sujuk, the skin removed, sliced
Turkish Kashar or Mozzarella cheese, grated

Place the sujuk slices in the skillet. Cook for 2-3 minutes at low heat, don't dry them! Then turn each slice over quickly with a fork. Make room and crack the eggs. Sprinkle handful cheese all over them. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk!

Serve Sujuk with freshly baked bread and Turkish Tea for breakfast, brunch or lunch.

*If you like, you can store the Sujuk in the freezer: Remove the skin, slice them up and place them in Ziploc bags. Keep in the freezer. You don't need to defrost when you want to cook them.



At 6:51 AM, Anonymous Anonymous said...

Hi. How this pan is called in Turkish>? I want to buy it. Thx

At 8:17 PM, Blogger Binnur said...

It is called, Bakır Çift Kulplu Düz Sahan or Bakır Tava Çift Kulplu. I bought it from one of the shops at Kapalıçarşı, Istanbul:)

At 3:37 AM, Anonymous Anonymous said...

hi Binunur. we don't need olive oil or butter? thank you.

At 10:03 AM, Blogger Binnur said...

Sujuk and kashar cheese have oil in it, that's why I did not add any oil. But if you like, you can use some butter:)


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