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.

eggs with merguez sausage