Levantine cuisine · Breakfast & Eggs

Bayd bi Sujuk wa Bandoura (Eggs with Sujuk and Tomatoes)

Spicy lamb sausage fried crisp, simmered down with tomatoes, and set with eggs in the pan.

Ingredients · for 2 servings

• 200 g sujuk (spicy lamb sausage)
• 4 eggs
• 3 tomatoes
• 1 onion
• 1 tsp paprika (sweet)
• 2 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 flatbread (to serve)
• Salt, pepper

Instructions

1. Peel the sausage and cut into 5 mm slices, finely dice the onion, and peel, seed, and dice the tomatoes.
2. Fry the sausage slices without extra fat in a pan over medium heat for 3–4 min., until crisp at the edges and plenty of red fat has rendered out.
3. Remove the sausage, add the olive oil to the rendered fat, and sauté the onion in it for 4 min. until translucent.
4. Add the diced tomatoes and paprika and simmer uncovered for 6–8 min., until a thick, barely liquid sauce forms; season with salt and pepper.
5. Return the sausage slices to the pan, press four wells into the sauce, and slide in an egg per well; cover and cook over low heat for 4–5 min. until the whites are set and the yolks still soft.
6. Sprinkle with chopped parsley and serve straight from the pan with warm flatbread.