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Middle Eastern eggs with merguez & pistachios

Middle Eastern eggs with merguez & pistachios

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal633
fat35g
saturates13g
carbs40g
sugars10g
fibre7g
protein36g
salt2.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2015

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Overall rating

Rating: 5 out of 5.10 ratings

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