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Middle Eastern eggs with merguez & pistachios

Middle Eastern eggs with merguez & pistachios

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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


  • 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


  • 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.

Recipe from Good Food magazine, April 2015

Goes well with


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A star rating of 4.8 out of 5.10 ratings

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