Sosis Bandari Sobhaneh

Name: Sosis Bandari Sobhaneh
Prep time: 8 min
Cook time: 18 min
Yield: 2 servings
Ingredients: 3 Iranian beef hot dog sausages (sosis), sliced into rounds; 4 eggs; 1 medium onion, diced; 1 red bell pepper, diced small; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 ripe tomatoes, diced; 1/2 fresh red chili, sliced (reduce for milder breakfast); 1/2 tsp turmeric; 1/2 tsp curry powder; Salt and black pepper; 2 tbsp vegetable oil; Fresh bread or flatbread for serving

Recipes with Sosis Bandari

Sobhaneh means breakfast in Persian. This version cooks eggs directly into the spiced tomato and sausage mixture, in the manner of Iranian egg dishes like omlet or shakshuka. The eggs go in whole or broken, then the lid goes on, and they set in the steam from the sauce. It is a complete breakfast from one pan.

Prep Time

8 min

Cook Time

18 min

Servings

Difficulty

Easy

Ingredients

3 Iranian beef hot dog sausages (sosis), sliced into rounds
4 eggs
1 medium onion, diced
1 red bell pepper, diced small
2 cloves garlic, minced
2 tbsp tomato paste
2 ripe tomatoes, diced
1/2 fresh red chili, sliced (reduce for milder breakfast)
1/2 tsp turmeric
1/2 tsp curry powder
Salt and black pepper
2 tbsp vegetable oil
Fresh bread or flatbread for serving

Steps

Heat the oil over medium heat. Add the diced onion and cook for 4 minutes until soft. Add the garlic, turmeric, and curry powder, stir for 30 seconds.

Add the bell pepper and chili. Cook for 2 minutes, then add the tomato paste and stir until it coats everything.

Add the diced tomatoes and 3 tablespoons of water. Season with salt and pepper. Simmer for 3 minutes until the sauce comes together.

Add the sliced sausage rounds to the sauce and stir them in. Let them warm through for 2 minutes.

Make four wells in the sauce with the back of a spoon. Crack one egg into each well. Season the egg yolks with a little salt and pepper.

Cover the pan with a lid and cook on low heat for 4-5 minutes until the egg whites are set but the yolks are still runny. Serve directly from the pan with bread.

Tips

This recipe uses sausage rounds rather than whole scored sausages, which distributes the meat more evenly through the egg dish. The spice level is deliberately lighter than the street food version — turmeric and curry powder at half the standard quantity — because the egg yolk does not need to compete with heavy chili heat at breakfast.