Name: Middle Eastern eggs with merguez & pistachios
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: drizzle of olive or rapeseed oil -; 1 small red onion , chopped -; 4 merguez sausages -; 15 cherry tomatoes , halved -; pinch of sugar (any will do) -; 2 tsp harissa paste (preferably rose harissa, as it’s fragrant and not too hot) -; 2 eggs -; 2 wholemeal pitta breads -; pinch of sumac or paprika (optional) -; 2 tbsp Greek yogurt -; few parsley sprigs, chopped -; 1 tbsp shelled pistachio , roughly chopped -

Middle Eastern eggs with merguez & pistachios

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Middle Eastern eggs with merguez & pistachios

1. drizzle of olive or rapeseed oil -

2. 1 small red onion , chopped -

3. 4 merguez sausages -

4. 15 cherry tomatoes , halved -

5. pinch of sugar (any will do) -

6. 2 tsp harissa paste (preferably rose harissa, as it’s fragrant and not too hot) -

7. 2 eggs -

8. 2 wholemeal pitta breads -

9. pinch of sumac or paprika (optional) -

10. 2 tbsp Greek yogurt -

11. few parsley sprigs, chopped -

12. 1 tbsp shelled pistachio , roughly chopped -

How to cook deliciously - Middle Eastern eggs with merguez & pistachios

1. Stage

Heat a drizzle of oil in a heavy-bottomed, small frying pan – a cast-iron one is perfect. Add the onion and cook for a few mins until soft, then push them to one side of the pan. Add the sausages and fry for 5-10 mins, rolling them around in the pan until golden brown. Add the tomatoes, sugar and harissa, season well and add a splash of water. Cook for 5-10 mins, stirring now and then, until the tomatoes have cooked down to a thick, chunky sauce.

2. Stage

Push the sausages aside in the pan so that you can create 2 large holes in the sauce using a spoon. Crack the eggs into the holes and cook for 4-5 mins until the whites are just set and the yolk is still runny. Meanwhile, toast the pitta breads.

3. Stage

Sprinkle each egg with a little sumac, dollop on some yogurt, then sprinkle over the parsley and pistachios. Cut each pitta bread in half and serve on the side.