MIDDLE EASTERN EGGS WITH MERGUEZ & PISTACHIOS

Middle Eastern eggs with merguez & pistachios image

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

Provided by Cassie Best

Categories Breakfast, Brunch, Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 633 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium