There is nothing sophisticated about this recipe, but I had to include it because it’s one of the most common breakfasts all over my land. It’s our answer to Britain’s bacon and eggs. A wife might say of her husband: ‘He’s so hopeless, he can’t even cook sucuk and eggs’.
You can buy sucuk everywhere in Turkey, so nobody would bother to make it at home. But if you can’t find it near you, you could use the recipe we offer here (or substitute chorizo). Bear in mind that this won’t taste exactly like a professional sucuk, since that is stuffed into intestine casings, then hung and dried for a month. But it will be tasty.