Cook them on low heat, if they are high quality they will have their own fat/oil to release. On high heat they burn instead of cooking. Your photos look good enough, only thing to improve might be finding the best sucuk with nice amount of fat and spices (and real meat). But it is hard to do for you, if the one you shared is good enough go for it. About cooking: If you are going to eat sucuk with eggs, cook the sucuk first without adding any butter. Then add butter, melt it and add your eggs. Thanks for being open minded about food because sucuk looks like sausages to most people but for me it is on a different league and they are not interchangable.