Middle Eastern eggs with merguez & pistachios

Contains pork – recipe is for non-Muslims only
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios – swap for chipolatas or chorizo if you prefer

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 633
  • fat 35g
  • saturates 13g
  • carbs 40g
  • sugars 10g
  • fibre 7g
  • protein 36g
  • salt 2.1g


  • 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


  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.

  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.

  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.

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