Breakfast
Ttvi Tapak with Sujukh
Ingredients
- - 4 large eggs
- - 150g (5.3oz) sujukh (Armenian dried beef sausage), sliced into rounds
- - 1 tbsp butter
- - 1 tbsp sunflower oil
- - 1 medium tomato, sliced
- - 1/4 tsp ground cumin
- - Salt, to taste
- - Fresh parsley, chopped, for garnish
Method
- Heat the butter and oil together in a frying pan over medium heat.
- Lay the sujukh slices in the pan and fry for 2 minutes per side, until the fat renders and edges crisp.
- Push the sujukh to one side and add the tomato slices; cook 1-2 minutes until softened.
- Crack the eggs directly into the pan among the sujukh and tomato.
- Sprinkle with cumin and a pinch of salt.
- Cover and cook on low heat for 4-5 minutes, until whites are set but yolks remain soft.
- Scatter parsley over the top and serve immediately in the pan.
Introduction: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured beef sausage found in nearly every Armenian household.
Cultural Background: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured beef sausage found in nearly every Armenian household. The dish traces back to rural highland kitchens where cured meat was kept through winter and paired with whatever eggs the household hens provided. It remains the most common weekend breakfast across Armenia and the diaspora, usually served straight from the frying pan with fresh lavash for scooping.
Tips: Use a well-seasoned or non-stick pan since sujukh releases a lot of red-tinted fat that can stick. Serve the pan straight to the table Armenian-style, with lavash for tearing and scooping.
Variations: Vegetarian version: replace sujukh with sliced halloumi or a griddled mushroom mix seasoned with cumin and paprika to mimic the smoky-spiced fat. Add a sliced green chili (murch) for a spicier version popular in southern Armenia.
Storage: Best eaten fresh. If needed, leftovers keep in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat for 2-3 minutes; microwaving is not recommended as it toughens the eggs.
Nutrition: Per serving (of 2): approx. 410 kcal, 27g protein, 32g fat, 5g carbohydrates, 1g fibre.
FAQs:
Q: Can I use a different sausage if I can’t find sujukh? A: A dry, garlicky beef or lamb sausage such as basturma-adjacent cured meats works, though the flavour will be milder without the fenugreek-cumin cure of true sujukh. Q: Why is my sujukh releasing so much red oil? A: That’s normal — it’s paprika-tinted fat rendering out, and it’s what flavours the eggs.
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