1. 1 Cup sliced Fettayleh sujuk
  2. 1 large brown onion, diced
  3. 2 green capsium, diced
  4. 2 garlic cloves, peeled and diced
  5. 1 tsp ground coriander
  6. 1 tsp sweet paprika
  7. 1 tsp ground cumin
  8. Pinch of red chilli flakes (optional)
  9. Salt and Pepper
  10. 6 vine ripe tomatoes, diced
  11. ½ cup of passata (about 118 ml)
  12. 1 tsp of sugar
  13. 6 large eggs
  14.  ¼ cup chopped fresh parsley leaves (abouts 0.2 ounces or 5 grams)
  15. Sourdough or lebanese bread (to serve)
  16. Extra virgin olive oil



  1. In a medium sized fry pan over a medium to high heat add some extra virgin olive oil and the sujuk. Saute for a few minutes until sujuk is  golden and slightly crispy.
  2. Add the onion, capsicum, tomato and garlic and saute for a few minutes.
  3. Add the passata, coriander, sweet paprika, cumin, chilli flakes, sugar and combine all ingredients together.
  4. Let simmer in the pan for 5 to 10 minutes or until the sauce reduces and the oil begins to seperate.
  5. Crack your egg into a ramekin and create a little crater in the sauce to pour your egg into.
  6. Cover with the saucepan lid, leave for about 4 minutes or until the eggs are cooked to your liking.
  7. Sprinkle with chopped parsley and serve with sourdough or lebanese bread.
  8. Serve share style and enjoy!

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