Sujuk Recipe

Sujuk and egg scramble

1. 1

   Prep

   Slice the sujuk into 1/4-inch (6 mm) rounds or half-moons if preferred. Crack the eggs into a medium bowl, add the milk, salt and pepper, and whisk until uniformly combined and lightly frothy. Halve the cherry tomatoes and chop the parsley; set aside.

2. 2

   Brown sujuk

   Heat a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and swirl to coat. Add the sliced sujuk in a single layer (it may sizzle and release fat). Cook, undisturbed for 1–2 minutes until the undersides are browned, then stir and cook another 1–2 minutes until edges are crisp and some fat has rendered. If the sausage releases a lot of fat, spoon off and reserve about 1 tablespoon in the pan and discard excess.

3. 3

   Soften and combine

   Reduce heat to low-medium. Add the butter to the pan with the rendered sujuk fat; let it melt and foam. If using red pepper flakes, add them now and stir for 10–15 seconds to bloom the spice. Scatter the halved cherry tomatoes into the pan and cook 30–60 seconds just to warm; this step is optional but adds freshness.

4. 4

   Cook eggs gently

   Pour the whisked eggs and milk into the skillet over the warm sujuk so they spread evenly. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding and pushing in intervals, maintaining low heat — you want soft, creamy curds. Total cooking time for the eggs should be about 2–4 minutes depending on heat and pan.

5. 5

   Finish and season

   When eggs are mostly set but still slightly glossy, remove the pan from the heat; residual heat will finish them. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley, reserving a little for garnish.

6. 6

   Serve

   Transfer the sujuk and scrambled eggs to plates or a shared skillet. Garnish with remaining parsley and an extra pinch of red pepper flakes if desired. Serve immediately with warm crusty bread or pita to scoop. Leftover cooked sujuk and eggs can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat.