Sucuk & egg is one of my favourite weekend breakfasts.

Sucuk is a spicy Turkish sausage, made from beef or lamb. It is mixed with garlic, cumin and other spices/seasonings then left to dry for weeks before selling.
It is sliced then fried in oil for a few minutes, then eggs are cracked and mixed into the mixture, or left whole. It is quite spicy and has a strong flavour, so I always chop up some fresh tomatoes and drizzle them with olive oil and eat them along side it, with some fresh crusty bread of course!

It’s often served as part of a big Köy Kahvaltısı (village breakfast).

The only bad thing is how strong it smells – when Berkay cooks it I can smell it for hours afterwards! I love the fancy pans it’s sometimes presented in.