gluten free1
Slice evenly
Slice the sucuk into about 5 mm rounds so the pieces cook evenly in the pan.
2
Brown well
Set a skillet over medium heat and melt the butter until it foams. Add the sliced sucuk in a single layer and cook for 2 minutes, then flip the slices and cook for 1 minute more until the edges are browned and crisp.
3
Cook gently
Lower the heat to medium-low, then crack the eggs into the pan, spacing them around the sucuk so each one has room. Cook for 2 minutes, or until the whites are opaque and set but the yolks are still soft.
4
Serve hot
Slide the sucuk and eggs onto 2 warm plates and serve right away while the yolks are still runny.
