Middle Eastern eggs with merguez & pistachios

Middle Eastern eggs with merguez & pistachios

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(10 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer

Nutrition and extra info

Nutrition: per serving

  • kcal633
  • fat35g
  • saturates13g
  • carbs40g
  • sugars10g
  • fibre7g
  • protein36g
  • salt2.1g


  • drizzle of olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 small red onion, chopped
  • 4 merguez sausages
  • 15 cherry tomatoes, halved
  • pinch of sugar (any will do)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp harissa paste (preferably rose harissa, as it’s fragrant and not too hot)
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 wholemeal pitta breads
  • pinch of sumac or paprika (optional)



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 2 tbsp Greek yogurt
  • few parsley sprigs, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp shelled pistachio, roughly chopped


  1. 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. 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. 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.

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Comments, questions and tips

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k R's picture
k R
4th May, 2020
This was absolutely divine! I would strongly encourage anyone considering making this to do so! Perhaps up the amount of tomatoes and sausages if cooking for 2 people but if individual then the perfect amount.
9th Nov, 2019
Super delicious, I made with normal chipolatas as I already had them and normal harissa as I like the spice. Love it!
patlim's picture
16th Jun, 2015
Great mid-week meal. Lovely flavours.
31st May, 2015
This was excellent, a tasty and fabulous supper for a chilly spring evening!
5th May, 2015
A delicious, easy meal which I found in the magazine. I didn't have pitta but served it with couscous, and added coriander instead of mint. Making it again this weekend.
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