Sujuk
A dry, spicy fermented sausage eaten cooked.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Using a sharp knife, slice the Sujuk sausage into thin, 1/4-inch rounds (remove the casing if it is thick or tough).
- 2
Heat the olive oil in a large cast-iron skillet over medium heat.
- 3
Arrange the Sujuk slices in a single layer. Fry for 2-3 minutes per side until their deeply red, spiced fat renders out and the edges become incredibly crispy.
- 4
If using, toss the diced tomato into the pan and cook for 1 minute until slightly softened in the rendered fat.
- 5
Crack the eggs directly into the skillet over the crispy sausage slices.
- 6
Cover the skillet with a lid and cook for 3-4 minutes until the egg whites are set but the yolks are still runny. Garnish with fresh parsley and serve immediately with warm pita bread to mop up the yolk and spiced oil.
Plan it in Listahan
Add Sujuk to your week, check it against your household's allergens, and build the shopping list automatically.