Spicy sausage, aubergine and egg

Spicy sausage, aubergine and eggs. And yoghurt. And coriander. And sumac. And ALL THE GOOD THINGS.Soutsaki sausages and sumac yoghurt and poached eggleThis recipe was inspired by one on the brilliant The Editer blog.

Ingredients for 2 people, with some aubergine dip left over:

2 large aubergines  (the softer the riper, squishy is too far)

3/4/5 big meaty sausages (as many as you can eat). If you can get Soutsaki sausages or chorizo, then do them. Alternatively, get normal sausages (high-percentage pork), and sprinkle a bugger load of smoked paprika, chilli flakes and cayenne on the sausages, and smoosh it all over with some olive oil.

1 large/2 small cloves garlic

1 lemon

50g tahini

40ml olive oil (good quality – Locatelli’s is the best I’ve found)

100g Greek yoghurt

Half a bunch of coriander

4 eggs (2 each)

2 tsp sumac

Toast – sourdough, or any other fancy loaf

Oodles of butter

  1. Prick the aubergines and put them in a hot oven – 220degrees – for about half an hour until they go soft all the way through and collapse (stab a knife through to check)

  2. When you’ve put the aubergines in, do the sausages. Put a load of smoked paprika, chilli flakes, cayenne pepper and olive oil over the sausages in a baking tray, roll them all around in it, and put in the oven for 30 mins-ish until cooked.

  3. Meanwhile, put the tahini paste, lemon zest, olive oil, half of the Greek yoghurt and some sea salt and ground black pepper, and 1 tsp of sumac into a bowl and mix well.

  4. When the aubergines are done, take them out of the oven, cut in half, scrape out the cooked flesh and put it on a board/bowl and leave to cool. When it’s cool, put it in the bowl with the tahini, lemon, oil, yoghurt etc. Plates in the oven.

  5. If you’re  hungry and can’t wait, sprinkle some sea salt on the aubergine skins and gobble up.

  6. Sausages should be ready. Turn the oven off and leave to rest.

  7. Poach your eggs. Boil water in a pan to a rolling boil, then turn it down to really, really low. Make a mega-whirlpool, then drop the first egg into the middle. Quick sharp, drop the others in as close to the middle of the whirlpool as possible – you should be able to do 4 in a pan.

  8. If the whirlpool doesn’t work for you, do the magic trick. Put all the eggs, in their shells, into a pan of water on a rolling boil (BIG bubbles). Count to 20 quick seconds, not mississippis. Take them out, put them onto a teatowel for a second while you turn the heat down to very very low. The lowest. Carefully crack the egg in from a low height just above the water line – the shape of the white should have set in the eggshell just enough to be retained when it flops into the water, making perfect eggs.

  9. Put the bread in the toaster, and slather in butter when its out.

  10. Take the eggs out. Chop coriander.

  11. Build it. A base of yoghurty aubergine mix, then the sausages, then two eggs on top, then a big spoonful of Greek yoghurt (I’m all for the low-fat but not here. Here you need the good stuff), then liberally sprinkle on cayenne pepper, sumac, coriander.

  12. Cut into the eggs and see the yolk go whooooshhhh all over everything. At this stage, I like to throw a bit more cayenne, sumac, coriander, sea salt etc on into the yolky bit, just for good measure…

  13. Stick the buttery bread in wherever needs mopping.

  14. Oh just LOOK at it. So good that I’m going to have to put the picture up again, just to encourage you to go away and make it.

Soutsaki sausages and sumac yoghurt and poached eggle


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