Middle Eastern eggs with merguez & pistachios
- Preparation and cooking time
- Serves 2
- 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.