Slice the Sucuk into thin rounds or half-moons, about 3–5 mm thick so they crisp evenly.
Heat a skillet over medium heat and add the Butter. Let it melt and become foamy but not browned.
Add the sliced sucuk to the pan in a single layer and sauté 3–5 minutes, stirring occasionally, until the edges are browned and the fat has rendered.
Make small wells in the sucuk pieces and carefully crack the Eggs into the wells, keeping the yolks intact.
Lower the heat to low, cover the skillet, and cook 2–5 minutes depending on how runny you like the yolks. Alternatively, cook uncovered and spoon the hot fat over the whites to set them while leaving yolks soft.
Remove from heat and transfer to a plate immediately. Serve hot—traditionally with bread for dipping; season lightly with salt and pepper if needed (remember sucuk can be salty).
