I N G R E D I E N T S

• 1 brown onion, diced
• 5 CKB Succuk, coarsely chopped
  
• Splash of red wine vinegar
• 2 cloves of garlic, minced
• 1 tin chopped tomatoes
• 1 tin chickpeas, drained
• 1 tin kidney beans, drained
• 2 springs of thyme
• Salt and Pepper to taste
• Handful of parsley, finely chopped
• 8 Eggs

M E T H O D

1. Fry onion until soft, in a pot, deep frying pan or Dutch oven - you will require a lid if you are cooking the eggs in this dish.

2. Add Succuk and fry until both the Succuk and onion have browned.

3. Add minced garlic, and stir through dish, frying for an additional 2 minutes.

4. Add a generous splash of red wine vinegar, stirring intermittently, and cook off until liquid has evaporated, scraping any deliciously sticky residue from the bottom of the pot as this gives a wonderful flavour.

5. Stir in chopped tomatoes, chickpeas, kidney beans, thyme and salt and pepper to taste.

6. Simmer for 15-20 minutes on low. Stir in most of the parsley when stew is cooked.

7. If opting to cook the eggs in this dish, make small wells in the stew, and crack eggs into wells. Place lid on dish, and simmer very lightly, until eggs are cooked how you like them. Alternatively, fry, scramble or poach eggs in a separate dish.

8. Divide evenly into 4 dishes. If eggs are cooked separately, place them atop the breakfast stew.

9. Sprinkle some more of the chopped parsley over the eggs. Serve with thick, toasted Sourdough, or oven warmed Pita.