Soujouk with Onions and Tomatoes

By John, 5 February, 2018
Region
Lebanon
Description
Soujouk with onions and tomatoes

Soujouk is a beef sausage common in the northern Middle Eastern countries from Armenia to Lebanon, Turkey, Greece, and Macedonia. 

It's traditionally served for breakfast with fried eggs, sliced thinly and heated up in a skillet.

I was making it for lunch, so I did it in a simple and also traditional style, with sauteed onions and tomatoes. It was really good with just those simple ingredients, and the sausage to season it all.

Yield
4 Servings
Preparation time
20 minutes
Ingredients
16 oz Soujouk
1 T Olive oil
1 small onion (chopped)
1 c diced tomatoes
Instructions
  1. Saute the onion in the oil until golden.
  2. While the onions cook, slice the sausage into 1/4" slices. Add the sliced sausage to the golden onions.
  3. Stir it around until the sausage is hot, then add the tomatoes. Cover and let it get hot again.
  4. Uncover and stir again. Let it simmer while the flavors come together and the liquid reduces by half.
  5. Serve hot with rice or pita bread.
Source
Traditional