Arabic recipesMain dishes
Skillet Sucuk with Eggs & Tomatoes: 15-Minute Middle Eastern Breakfast
Sizzling slices of garlic-spiced beef sucuk nestled with juicy diced tomatoes and softly set eggs make an effortless one-pan weekend breakfast or quick supper from Damascus to Istanbul. As the sausage sears in a touch of ghee, its ruby paprika oil bastes the eggs ready for scooping with warm flatbread.
Also known as:Syrian & Turkish sucuk and eggs (Bayd bil sujuk)One-pan garlic sausage shakshuka-style eggsQuick weekend brunch skillet with pita
Servings4
Prep time5 min
Cook time10 min
Ingredients
Add ingredients to cart- 200 g beef garlic sausage (sucuk), peeled and cut into 5 mm coins
- 1 tsp pure ghee (samna)
- 2 ripe tomatoes, finely diced, plus 1 mild green pepper, sliced
- 4 to 5 large eggs
- Pinch of sujuk spice blend, black pepper and a light pinch of salt for the eggs
- Chopped flat-leaf parsley and warm Arabic flatbread to serve
Preparation Steps
- 1If starting from a whole sucuk ring, peel off the thin casing and slice into 5 mm coins so they stay juicy in the skillet.
- 2Warm a wide frying pan over medium heat with the teaspoon of ghee and sear the sucuk slices for 1 minute per side until fragrant red oil pools around them.
- 3Scatter the sliced green pepper and diced tomatoes between the slices and cook for 3 minutes until just softened.
- 4Crack the eggs over the pan and season only the egg whites lightly with salt and a pinch of sujuk spice.
- 5Cover over low heat for 2 to 3 minutes until the whites set and yolks stay runny; scatter with parsley and bring straight to the table with flatbread.
