I was recently introduced to sujuk and eggs at our favorite local haunt which serves Moroccan and Spanish tapas. Sadly, they just stopped serving brunch so now I have to get my fix at home. Luckily this easy recipe does the trick so I hope you'll enjoy it too!
- 1 tbsp Coconut Oil
- 10 ozs Sujuk (like this one) or Lamb Sausage (or this one)
- 2 Tomato (medium, diced)
- 1/4 cup Green or Kalamata Olives (pitted and sliced)
- 1/2 tsp Sea Salt
- 1 tsp Cumin (divided)
- 1/2 cup Cilantro (finely chopped and divided)
- 6 Eggs (pasture-raised) cracked into a bowl
- Heat coconut oil in a large skillet over medium heat. Cook the sausage until brown on all sides, about 5 minutes.
- Drain any excess fat and add the tomatoes, olives, salt, half the cumin and 3/4 of the cilantro. Cook for another 5 minutes, stirring occasionally.
- Pour the eggs over the sausage and tomatoes. Break the yolks and let simmer until the eggs have set. Lift the edges and tip the pan as needed to help the eggs cook evenly.
- Garnish with the remaining cumin and cilantro. Divide onto plates and enjoy!
Vegetarian - Use organic tempeh or smoked tofu in place of sausage