📝 About This Recipe
This classic Lebanese breakfast staple brings together the bold, aromatic punch of spiced beef sausage with the silky richness of perfectly cooked eggs. Soujouk is a dry-cured sausage deeply seasoned with garlic, cumin, and sumac, which releases its fragrant oils as it hits the pan to create a built-in sauce for the eggs. It is a hearty, soul-warming dish traditionally served in a heavy skillet, perfect for a leisurely weekend brunch shared with family.
🥗 Ingredients
The Star Proteins
- 250 grams Soujouk Sausage (casing removed and sliced into 1/2-inch rounds)
- 4-6 pieces Large Eggs (fresh and at room temperature)
Aromatics and Base
- 1 tablespoon Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 tablespoon Unsalted Butter (for extra richness)
- 2 cloves Garlic (thinly sliced)
- 1/2 cup Cherry Tomatoes (halved)
Seasoning and Garnish
- 1/2 teaspoon Aleppo Pepper or Pul Biber (for a mild, fruity heat)
- 1/4 teaspoon Ground Cumin (to enhance the sausage spices)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Fresh Mint (torn leaves)
👨🍳 Instructions
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1
Prepare the soujouk by removing the outer casing if necessary. Slice the sausage into uniform 1/2-inch thick rounds. If the sausage is very firm, you can dice it into smaller cubes for more surface area crispiness.
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2
Place a medium-sized heavy-bottomed skillet (preferably cast iron or a traditional Lebanese copper pan) over medium heat.
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3
Add the olive oil and butter to the pan. Once the butter has melted and begins to foam slightly, add the sliced soujouk in a single layer.
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4
Sauté the soujouk for 3-4 minutes, turning occasionally, until the fat renders out and the edges become beautifully browned and slightly crisp.
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5
Add the sliced garlic and halved cherry tomatoes to the pan. Cook for another 2 minutes until the garlic is fragrant and the tomatoes begin to soften and blister.
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6
Sprinkle the ground cumin and half of the Aleppo pepper over the sausage mixture, stirring gently to toast the spices in the rendered fat.
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7
Use a spoon to create small wells or spaces between the sausage pieces for the eggs.
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8
Crack the eggs one by one into a small bowl first, then carefully slide them into the created wells in the skillet. This ensures no shells get in and the yolks stay intact.
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9
Reduce the heat to medium-low. Season the tops of the eggs with the remaining Aleppo pepper, sea salt, and black pepper.
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10
Cover the skillet with a lid for 2-3 minutes if you prefer 'sunny-side up' style with set whites and runny yolks. If you prefer scrambled style, gently break the yolks and swirl them into the sausage before they set.
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11
Check the eggs frequently; they are ready when the whites are opaque but the yolks still have a slight jiggle.
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12
Remove the skillet from the heat immediately to prevent overcooking from the residual heat of the pan.
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13
Garnish generously with the chopped fresh parsley and torn mint leaves for a burst of color and freshness.
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14
Serve immediately directly from the skillet while the oils are still sizzling.
💡 Chef's Tips
Always use room temperature eggs to ensure the whites cook evenly without over-firming the yolks. If your soujouk is particularly fatty, you can drain a tablespoon of the rendered oil before adding the eggs, but keep some as it holds all the flavor. For a spicy kick, add a teaspoon of Harissa paste or a sliced serrano pepper along with the garlic. Avoid over-salting the eggs initially, as soujouk is naturally quite salty from the curing process. If you cannot find soujouk, Maaneek (another Lebanese sausage) or a very garlicky Chorizo can work as a substitute.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or 'Khubz' to scoop up the runny yolks and spiced oils. Accompany with a side plate of fresh cucumbers, radishes, and kalamata olives for a refreshing crunch. A dollop of labneh (strained yogurt) on the side helps balance the spice and richness of the sausage. Pair with a glass of hot Lebanese black tea infused with fresh mint leaves. Add a few slices of salty halloumi cheese grilled in a separate pan for the ultimate Levantine breakfast spread.