Sujuk b'Bayd (سجق بالبيض) is sujuk and eggs fried together and put into bread, the standard hot breakfast reading of the spiced cured sausage. Sujuk is dense, fatty, and loud with garlic, cumin, fenugreek, and red pepper, and when it hits a hot pan it renders a deeply colored, aromatic fat. Cooking eggs in that fat is the entire point: the egg goes in mild and comes out carrying the sausage's spice and grease. The angle is spice and fat against a soft binder. This is one of the more assertive egg sandwiches in the Lebanese repertoire, and it depends on the sujuk being good and the eggs not being cooked past tender.
The build is a one-pan sequence. Sujuk, sliced into coins or chopped, is fried first so the fat renders, the edges crisp, and the pan turns red and fragrant. Eggs are added straight into that rendered fat, either cracked whole and left to set among the sausage or beaten and pulled through it, with little or no added salt because the sujuk is already salty and assertive. The hot mixture is loaded into split khubz or a pita, or spread along a flatbread and rolled, while still warm so the bread softens against the filling and takes on some of the spiced fat. Good execution is about rendering and timing: sujuk cooked long enough to crisp and release its fat, eggs pulled while still soft so they stay tender against the firm sausage, and the fat working into the bread without leaving it greasy. Sloppy execution underfries the sujuk so it eats soft and tallowy and the fat never renders, overcooks the eggs into a dry crumble that fights the chewy meat, or uses so much sausage that the sandwich is all heat and grease with no relief.
It shifts mostly by the sujuk-to-egg ratio and by what is added to cut the spice and fat. A leaner version uses fewer slices and more egg and reads as a gently spiced scramble. A heavier version leans into the sausage and is best with strong bread and something sharp alongside. Tomato, raw onion, pickled turnip, or a little cheese are the common additions, each there to push back against the chili and grease rather than to layer in another big flavor. The plainer fried and grilled sujuk sandwiches without egg, and the cured-meat egg builds made with awarma instead, are distinct enough in method to stand as their own articles rather than being folded in here. What sujuk b'bayd reliably delivers is the spiced sausage doing the work: rendered sujuk, its red fat, soft egg, in bread, eaten hot.