A breakfast classic…

Breakfast on weekends in our household was as traditional as you could get with Turkish breakfast. We took our time to set the table, steep our tea, made sure all kinds of marmalade were dished out in little pretty bowls.Besides cheese, olives, fresh tomatoes, cucumbers and sweet peppers, there was always sujuk (sucuk) with eggs. Even if we had a rough week, or argued with each other endlessly, or refrained from  talking to the other person all week to  make our point, when my mother or dad sizzled those sujuk slices in the pan, all bets were off. Arguments were suspended and truce was established for a brief moment.

Sujuk, that mystery spice and meat stuffed in a sausage casing makes the picture perfect couple with eggs. It is very tasty, not so healthy breakfast. Its garlicky, strong smell hovered in the air long after we were done with our breakfast. Sometimes we went for the mild ones, sometimes spicy to challenge ourselves. I normally did the dishes after the breakfast. I hated cleaning that pan! We did not put any butter or oil to pan-fry the sujuk, it had way more than enough fat in it. We never needed extra grease to fry the eggs. And it took extra scorching hot water to get rid of all that grease while cleaning.

My method to make a good fried eggs with sujuk, is to heat the pan on medium heat for a minute, then add sujuk slices, turning them once for a minute or so. Once it releases its fat, and turns a bit darker color, make room for the eggs by shuffling the sujuk around and crack the eggs one by one. Once the white starts to cook (about 30 seconds after you crack the eggs), cover the lid, reduce the heat. Cook until all of the white is set and cooked but yolks are still little jiggly.

When Saturday rolled around this week, I pulled out my sahan. Sahan is a traditional copper pan in Turkey, dedicated to making eggs. Last time I was in Istanbul, my brother  and his fiance gave me two kinds of sahan to make my weekend breakfasts a little bit more enjoyable. However, I know I should be careful and not to abuse my copper pan, as it is lined to block the exposure to copper which can be toxic. If I scratch and expose the copper, it is gone as I can not send it off to a special shop to have it lined again here. So I am sure after a while, my sahans will be used for more decorative purposes than cooking.

The two kinds of sahan I have: one with a flat bottom and a special one that looks like a shallow muffin pan, with little lowered sections for eggs to drop in. When you cook it in the latter one, crack the egg right into these sections. Yolk drops in lower, white covers the yolk on top. In my opinion, this helps the yolk to stay soft and runny, but it is harder to remove the eggs from those little sections once cooked, if it is not greased well enough. And if you don’t have a flat stovetop, it is also harder to balance the pan over the stove.

Nevertheless, these setbacks have never stopped me.  Because nothing says “Wake up,people!  Breakfast is ready!” louder than the smell of sujuk and soft eggs dotted with rich, golden color fat oozing from that sujuk.


  1. by Jen McAliley
    7:40 pm
    Sep 3, 2012

    looks yummy! your photos are so great!

  2. by Victoria
    9:28 pm
    Sep 3, 2012

    Where do you get sujuk near Charlotte?

  3. by Ilke
    10:00 pm
    Sep 3, 2012

    I get it at Halal International Market on North Sharon Amity Road. I know there are several more Middle Eastern and Greek shops in CLT but I have not shopped at those places so I am not sure about their inventories.

  4. by Calantha
    7:11 am
    Sep 4, 2012

    Looks delicious. And I love the idea of food (breakfast, specifically) bringing truce. Perhaps we should start fighting wars everywhere with Sujuk!

  5. by thyme (Sarah)
    7:35 am
    Sep 4, 2012

    Do you know that I HAVE one of those pans??!! I bought it as a “food prop” because I loved the copper and the handles and just the overall look of it. I had no idea why it had divots in the bottom. I didn’t even know it was Turkish. I am so tickled to finally have this riddle solved. It makes so much sense now….drop eggs into the little spaces. Sujuk, I’ll have to remember that dish! BTW…thank you for the link. I can’t wait to check it out. That was so sweet of you to think of me.

  6. by Valentina
    11:29 am
    Sep 4, 2012

    that looks so amazing! wish it was MY breakfast!

  7. by Angie@Angie's Recipes
    2:19 pm
    Sep 4, 2012

    A hearty and nutritious breakfast! The eggs are cooked to perfection.
    p.s I am so happy that you have baked bulgur bread and enjoyed it too.

  8. by Nami | Just One Cookbook
    2:38 am
    Sep 5, 2012

    This is a beautiful breakfast menu! I love the copper pans. Japanese use copper pans for traditional cooking too. But yours look more decorative and beautiful. Thanks for sharing classic breakfast with us!

  9. by kitchenriffs
    11:44 am
    Sep 5, 2012

    Suzuk is new to me – I’ll have to look for it. Sounds wonderful. There definitely are shops around that retin copper – there may not be one locally, but check out the internet – you can probably mail your copperware to one of those.

  10. by Susan
    1:41 pm
    Sep 6, 2012

    Not so very different from our pork sausage and eggs breakfast which my husband loves. I rarely cook them for him any more but they would certainly solve any argument or if I needed to buy something special, they would be the deal maker ;)

    I love your beautiful, special pans and hearty breakfast!

  11. by lisaiscooking
    12:23 pm
    Sep 8, 2012

    Your pans are beautiful, and the eggs and sujuk look great! You must look forward to breakfast every weekend.

  12. by Parsley Sage
    2:21 pm
    Sep 9, 2012

    DUDE! I totally want a sahan! This dish looks phenom, I want to have the spicy version! Do you make your own sujuk or can you buy it somewhere? Could I fake this with some spicy Italian sausage, I wonder? Om nom nom…

  13. by Mrs Ergül
    9:41 pm
    Oct 2, 2012

    Sucuk yumurta is one breakfast dish my elti serve frequently the three weeks we spent together, and THE dish we missed the most after we finished all the sucuk we brought back.

    That’s a very interesting copper pan, I have not seen that before!

  14. by zerrin
    11:20 am
    Nov 4, 2012

    This breakfast makes me crazy! I can have these at any time of the day, not just in the morning!

  15. by John
    6:11 pm
    Mar 29, 2013

    As a Greek-American, I remember fondly having eggs and sujuk (we called it loukaniko or sutzuki)for breakfast with a nice hunk of bread and kefalotiri or halloumi cheese! Unfortunately it’s hard to find sujuk at American supermarkets!

  16. by Aurica
    8:32 am
    Feb 3, 2014

    that’s one classic breakfast that i will always try it in the morning, looks so good :)

  17. by Alex
    4:07 am
    Aug 23, 2015

    So happy to have found your blog! Very informative and hunger-inducing!

    I’m planning a trip to Istanbul in November, and am very interested in exploring traditional/local/home cooking, with plans to bring back some cookware.

    Just wondering if you have suggestions on where I can find a more modern (or, tough enough to be almost camping-appropriate) version of sahan… copper is nice but I prefer function over form.

    Your suggestions will be greatly appreciated!


  18. by Ilke
    6:56 am
    Aug 23, 2015

    Hi Alex,
    Thanks for stopping by. If you are around Spice Bazaar Area, there is a little street to the right of it called Tahtakale (actually my next post will be about that area), there are so many kitchen items you can find there, if there is one, they should be able to tell you which store sells it. I doubt you will find a cast iron one though. Where will you be taking the cooking classes from? They might also have some idea.

  19. by Alex
    1:37 pm
    Sep 5, 2015

    Thank you so much for the reply! I am still finalizing the details of my travel, and haven’t decided whether to do a cooking class at a school, with a tour, or (preferably) find a homestay. There are so many dishes I want to learn about (not trying to cook all of them but at least sample them) it is a little overwhelming. :)


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