Middle Eastern Eggs With Merguez and Pistachios

Name: Middle Eastern Eggs With Merguez and Pistachios
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2tsp Harissa Paste, preferably rose harissa, as it’s fragrant and not too hot; 10g Parsley Sprigs, chopped; 2tbsp Greek Yoghurt; 2 Eggs; 1tbsp Shelled Pistachio, roughly chopped; 1tbsp Olive Or Rapeseed Oil; 2 Wholemeal Pitta Breads; 1 Red Onion, chopped; 1 pinch Sugar, any will do; 1 pinch Sumac, or paprika; 15 Cherry Tomatoes, halved; 4 Merguez Sausages, Defrosted if frozen

by Cherrypick

Lamb

4.1

10m prep time

35m total time

Easy level

12 ingredients

Middle Eastern Eggs With Merguez and Pistachios recipe by Cherrypick

Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer.

Method

Based on 2 servings, adjust as needed.

Step 1

Defrost the sausages if using frozen. Chop the onion and halve the cherry tomatoes. 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.

Step 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.

Step 3

Sprinkle each egg with a little sumac or paprika if using, dollop on some yogurt, then sprinkle over the parsley and pistachios. Cut each pitta bread in half and serve on the side.

Ingredients
Based on 2 servings

2tsp Harissa Paste, preferably rose harissa, as it’s fragrant and not too hot 1 x Sainsbury's Harissa Paste, Inspired to Cook 90g
10g Parsley Sprigs, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
2tbsp Greek Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 500g
2 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
1tbsp Shelled Pistachio, roughly chopped 1 x Sainsbury's Pistachio Nuts 100g
1tbsp Olive Or Rapeseed Oil 1 x Sainsbury's Olive Oil 500ml
2 Wholemeal Pitta Breads 1 x Sainsbury's Wholemeal Pittas x6
1 Red Onion, chopped 1 x Sainsbury's Red Onions Loose
1 pinch Sugar, any will do 1 x Sainsbury's White Granulated Sugar 500g
1 pinch Sumac, or paprika 1 x Sainsbury's Paprika 44g
15 Cherry Tomatoes, halved 1 x Sainsbury's Cherry Tomatoes 300g
4 Merguez Sausages, Defrosted if frozen 1 x Aunty Noray's Merguez Sausages 280g