1. To make the muhammara, preheat the oven to 200 degrees fan. Put the peppers into a bowl and pour over 2 tbsp or the olive oil. Season with salt and roast for 35-45 minutes until golden. Place the peppers into a heatproof bowl and cover with cling film. Leave to steam for 10 minutes. Carefully peel the peppers, discarding the skin and seeds. Chuck the flesh into a food processor along with the rest of the ingredients and a pinch of salt. Blend together. Check the flavors, adding more salt, pepper flakes and pomegranate if necessary. Tip into and container and store in the fridge. Leave for a least an hour before using for the flavors to develop.
  2. Heat butter for the eggs in a large frying pan over a medium heat. Crack in the eggs and season with salt and Turkish pepper flakes. Cook for 4-5 minutes until jest set.
  3. Meanwhile, heat the oil in a large frying pan over a medium-high heat and add the sujuk and halloumi. Fry for 1-2 minutes each side until golden. At the same time, toast the sourdough.
  4. To serve, plate up the sourdough and cover with a good layer of the muhammara. Top with the sujuck and halloumi. Add the eggs and scatter over the parsley. Serve immediately.


Serves 2

For the muhammara
5 red peppers
6 tbsp olive oil
2 tbsp pomegranate molasses
2 cloves garlic
50g walnuts
2 tsp ground cumin
2 tsp ground coriander
2 tsp Turkish pepper flakes
Juice of a lemon
Sea salt

For the eggs
A knob of butter
4 free range eggs
1 tsp Turkish pepper flakes
2 tbsp olive oil
1 sujuck sausage, slices
8 slices of halloumi
2 slices of sourdough bread
A handful of roughly chopped parsley leaves
Sea salt

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