Middle Eastern eggs with merguez and pistachios
Middle Eastern eggs with merguez & pistachios
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer
- Serves 2
- Easy
Nutrition per serving
-
Calories 633
-
Carbohydrates 40
-
Saturated Fat 13
-
Sugar 10
-
Protein 36
-
Fat 35
-
Fiber 7
-
Salt 2.1
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
Method
-
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.
-
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.
-
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.