Put the Kettle On: A Turkish Weekend Breakfast

Name: Put the Kettle On: A Turkish Weekend Breakfast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Turkish
Ingredients: 200 g Şahin Kayseri Butcher’s Beef Sucuk, casing removed and cut into 4–5 mm rounds; 4 large eggs

Sizzling sucuk and eggs, warm simit, cheese, olives and freshly brewed tea. Set a Turkish breakfast table for four with our handpicked market favorites.

Serves: 4 people
Prep: 5 min
Cook: 10 min

Jump to the recipe Shop this recipe · $95.42

By Pazar KitchenOctober 30, 20265 min read

Put the tea on first. While it brews, slice the cheese, set out the olives and warm the simit. Leave the sucuk and eggs until everyone is nearly ready to sit down, so the pan reaches the table hot.

For this four-person breakfast, we have chosen eight products from Istanbul Food Pazar. The serving amounts below use part of most packs; you do not need to empty a jar of olives or a tub of kaymak onto the table.

Before you start

Does sucuklu yumurta need butter?: Not in this version. The sucuk releases its own fat in a nonstick skillet. Use moderate heat and follow the sausage package’s cooking instructions. If the pan becomes dry while the eggs cook, a tablespoon of water at the edge and a lid will help.
Is this enough for four people?: Yes, as part of this breakfast spread: four eggs and 200 g sucuk, alongside simit, cheese, olives and honey with kaymak. If you are serving only sucuk and eggs, plan larger portions.
Can I buy every ingredient from these product cards?: The eight selected products are in our catalog, but eggs are not currently listed. Add four eggs to your separate shopping list. Tomatoes and cucumbers are optional sides and are also outside this product selection.
Which allergens should I check?: The meal includes eggs and milk products; simit contains wheat and sesame. Check each product’s current packaging, including the sucuk, for its full ingredients, allergens and cross-contact information.

A few small plates, a good breakfast

Start with about 250 g white cheese, 100 g each of black and green olives, and four simit. Put 100 g kaymak and about four tablespoons of honey on a small shared plate. These portions sit alongside the sucuk and eggs; adjust them to the appetites at your table.

If you like a fresh side, slice two tomatoes and two small cucumbers. They are optional additions from your own shopping, separate from our product selection. Set out the cheese and olives first, and bring the kaymak from the fridge just before breakfast.

Prepare the part-baked simit according to its package instructions. Keep the tea pot close enough for refills, with hot water for anyone who prefers a lighter glass. There is no need to arrange everything perfectly; small dishes that are easy to reach work well.

Amber tea in a tulip-shaped glass beside sesame simit, honey-topped kaymak, white cheese and olives.

Sucuklu yumurta: the hot pan at the center

Sucuklu yumurta is simply sliced Turkish sausage cooked with eggs. Here we use Şahin Kayseri Butcher’s Beef Sucuk: about 200 g from a 454 g pack, with one egg per person. Cook the sucuk first so the eggs take on the flavor of its rendered fat.

Keep the heat moderate for the sucuk and low for the eggs. A nonstick skillet lets you use the fat the sausage releases without adding butter or oil. Allow about five minutes to prepare and ten to cook, adjusting to the package instructions and the thickness of your slices.

Four fried eggs with browned slices of Turkish beef sucuk in a shallow two-handled pan.

What to add to your basket

The selection includes sucuk, simit, white cheese, black olives, green olives, kaymak, honey and tea. Each product card represents a retail pack. Choose the items you need; the serving amounts tell you how much to use, not how many packs to buy.

You will also need four eggs, which are not currently listed in our online catalog. Buy those separately, along with the optional tomatoes and cucumbers. The larger packs of olives, tea and honey will leave you something for another breakfast.

Bring the warm dishes out together

Brew the tea and prepare the cold plates first. Check the simit pack’s heating time and work backward from when you plan to serve the eggs. Start the sucuk while everyone settles in, add the eggs, and bring the pan straight to the table once cooked.

Keep extra cheese and kaymak in the refrigerator and refill the small plates if needed. Leave hot water beside the teapot for anyone who likes a lighter glass.

Our picks for the breakfast table

7 products · $73.43

Ezine Cow's Milk White Cheese – 350 g (12.3 oz)
Tahsildaroğlu Ezine cow’s milk white cheese, 350 g. Serve about 250 g for four.
$16.99
Less Salty Natural Brined Black Olives, L – 800 g
Marmarabirlik less salty black olives, 800 g. Start with a small bowl of about 100 g.
$13.99
Cracked Green Olives – 400 g
Marmarabirlik cracked green olives, 400 g. About 100 g alongside the black olives.
$6.99
Part-Baked Simit – 4 pieces, 400 g
Simit Sarayı part-baked simit, 4 pieces / 400 g. One pack gives each person one simit; prepare as directed on the label.
$5.49
Kaymak Clotted Cream – 200 g
Kebir kaymak, 200 g. Serve about half the tub with honey.
$8.49
Strained Anatolian Blossom Honey – 350 g (12.2 oz)
Balparmak strained Anatolian blossom honey, 350 g. About four tablespoons for the shared plate.
$12.99
Filiz Black Tea – 500 g
Çaykur Filiz black tea, 500 g. Brew to your preferred strength and keep hot water ready for refills.
$8.49

Our sucuk pick for the pan

Kayseri Butcher's Beef Sucuk – 454 g (1 lb)
Şahin Kayseri Butcher’s Beef Sucuk, 454 g (1 lb). Use about 200 g for four eggs. One pack is enough; keep the remainder according to the label.
$21.99

The recipe

Ingredients

200 g Şahin Kayseri Butcher’s Beef Sucuk, casing removed and cut into 4–5 mm rounds
4 large eggs

Method

1
Slice the sucuk
Remove the casing and cut about 200 g of sucuk into even 4–5 mm rounds. Use a 24–26 cm nonstick skillet, or divide the ingredients between two smaller pans. Crack the eggs into separate small bowls so you can slide them into the pan without breaking the yolks.
2
Cook the sucuk
Arrange the slices in a single layer in the skillet over medium-low heat. Let them release their fat, then turn to cook both sides, usually about 4–5 minutes in total. Follow the pack’s cooking instructions and cook the sucuk through before adding the eggs; thickness and product type can change the timing. Do not let the pan smoke or the slices turn hard.
3
Add the eggs
Make four small spaces between the slices and slide an egg into each. Lower the heat and cover. Cook gently for about 4–5 minutes, or until the whites and yolks are set. If the pan looks dry, add a tablespoon of water at the edge before covering. Keep the eggs whole rather than stirring them into the sucuk.
4
Bring the pan to the table
Take the skillet off the heat and serve immediately on a heatproof trivet with warm simit or bread. Sucuk is already seasoned, so taste before adding any salt. This makes four modest portions alongside cheese, olives and the rest of the breakfast table.