Lebanese sausages are cured, beef sausages that are heavily spiced, generally with cumin and sumac; they can also be fairly hot. Although you can eat them as they are, as you would chorizo, they are quite hard and are best lightly cooked so that the fat releases its delicious flavours and the sausages soften. If you can’t get hold of these ones, choose any spicy cured beef sausage, seasoned with chilli, instead.
- 2 small Lebanese sausages, chopped
- 1 tomato, quartered
- 2 large eggs
- 2 tbsp freshly chopped flat-leaf parsley
- salt and freshly ground black pepper
Heat a small frying pan, around 15cm, and fry the chopped sausage until golden and heated through. Add the tomatoes to the pan and cook on each side.
Preheat the grill to medium–high. Beat the eggs in a bowl and season well. Stir in the parsley. Pour the egg mixture into the pan and cook over a medium heat until golden underneath.
Transfer the pan to the grill and cook until puffed up and golden. Serve immediately.