Levantine cuisine · Breakfast & Eggs

Sujuk bil Bayd

Crispy fried beef sujuk with egg and tomato – the heartiest breakfast skillet of the Levant.

Ingredients · for 2 servings

• 200 g beef sujuk
• 4 eggs
• 2 ripe tomatoes
• 1 onion
• 1 tbsp olive oil
• 1/2 tsp chili flakes
• Salt, pepper
• 1/2 bunch parsley
• 2 flatbreads

Instructions

1. Peel the sujuk and cut it into 5 mm thick slices; finely dice the onion and roughly dice the tomatoes.
2. Place the slices in a cold pan without any fat and fry over medium heat for 4–5 minutes, until they curl up and their red fat has rendered out.
3. Sauté the onion in the rendered fat for 2 minutes until translucent, add the tomatoes and simmer for 3 minutes, until almost no liquid remains.
4. Season with chili flakes, a little salt and pepper – the sujuk already brings plenty of salt and heat.
5. Slide the eggs one by one into gaps between the sujuk slices, drizzle with the olive oil, and let set covered for 4 minutes.
6. Sprinkle with parsley and bring the pan hot to the table with the flatbread.