Sufra Dayma:

Cheese Omelettes with Sausages and Homemade Chutney

By Moushira Abdel-Malek

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Serves 4

Ingredients:

4 thin beef sausages

6 eggs

1/3 cup cream

3 tbsp grated tasty yellow cheese

4 tbsp butter + 4 tsp oil

Salt + pepper

Tomato Chutney:

1 onion (finely chopped)

4 tomatoes (chopped)

1 tsp crushed garlic

1/2 cup brown sugar

1 tsp brown mustard seeds

1 tbsp vinegar

1 tbsp olive oil

Method:

To make chutney: Heat oil in a saucepan over medium heat. Add mustard seeds. Cook until seeds pop (approx. one minute). Add onion. Cook for 3 minutes, stirring, or until soft. Add tomatoes, garlic, sugar and vinegar. Cook, stirring, until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, uncovered for 20 minutes, stirring occasionally, or until chutney thickens. Heat a frying pan over medium heat. Cook sausages, turning, for 3 minutes or until cooked through. Remove to a plate and cover. Add one quarter of butter and oil to frying pan. Whisk eggs, cream, salt and pepper in a bowl. Fold in grated cheese. Add one quarter of egg mixture to pan. Swirl to form an omelette and flip up to cook other side. Remove and repeat 3 times with remaining egg mixture. Spread omelettes with chutney. Top with sausages. Roll up and serve.