eggs with merguez sausage
How to make eggs with merguez sausage recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive oil
1 onion, finely sliced
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
300 g (10 oz) merguez sausages, roughly chopped
1 teaspoon dried oregano
400 g (13 oz) can cherry tomatoes
100 ml (3½ fl oz) passata with herbs
200 g (7 oz) roasted mixed peppers from a jar, drained and roughly chopped
4 eggs
salt and pepper
4 tablespoons finely chopped fresh coriander, to garnish
Method:
Heat the oil in a large frying pan, add the onion, red chilli, garlic, merguez sausages and oregano and fry gently for about 5 minutes or until the onion is softened.
Add the tomatoes, passata and peppers and cook for a further 5 minutes. If the sauce looks dry, add a splash of water.
Season well, then make 4 hollows in the mixture, break an egg into each and cover the pan.
Cook for 5 minutes or until the eggs are set.
Divide between 4 serving plates, scatter with chopped coriander and serve immediately.
For Merguez sausage & tomato tortilla, heat 2 tablespoons sunflower oil in a medium ovenproof frying pan, add 1 chopped onion, 200 g (7 oz) roughly chopped merguez sausages, 1 deseeded and chopped red chilli and 1 chopped garlic clove and cook over a medium heat for 3–4 minutes.
Add 2 chopped tomatoes and cook for a further 3–4 minutes. Lightly beat 6 eggs in a bowl, then season and pour into the pan.
Cook over a medium heat for 10–12 minutes or until the base is set, then place the pan under a preheated medium-hot grill and cook for 4–5 minutes or until the top is golden and set. Cut the tortilla into wedges and serve. Total cooking time 30 minutes.
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