Eggs saganaki with sujuc
- 180g sujuc (soutzouki in Greek)
- 4-5 cherry tomatoes, cut in half
- 1/2 red pepper, sliced
- 4 eggs
- 150g anthotyro
- 2 tbsp petimezi (a syrup made from grapes - similar to mollasses)
- 2 tbsp olive oil
- a little parsley, mint, or basil
- salt and pepper
Place a heavy base pan on the hob to heat it up. Add the sujuc and fry on both sides (approximately 1 minute per side because it's fresh sausage).
Add the olive oil, tomatoes, and pepper slices. After 2 minutes, crack the eggs over the pan and add salt and pepper. Fry at medium heat.
A little before removing from the hob, add the anthotyro, herbs, and petimezi. After one minute, remove from the hob. Serve immediately with country bread.