Eggs saganaki with sujuc

Eggs saganaki with sujuc
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  • 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


    1. 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). 

    2. 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. 

    3. 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.