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

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.