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: Serves 2
Cuisine: middle eastern
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

4.85 (13)

⏱ 35 mins 🍽 Serves 2 🌶 middle eastern ✅ Easy 🏷 Breakfast

This vibrant Middle Eastern dish combines spiced merguez sausages with a chunky tomato and harissa sauce, into which eggs are cracked and cooked. Topped with creamy yogurt, fresh parsley, and crunchy pistachios, it's served with toasted wholemeal pitta bread. It's a bold and satisfying meal perfect for breakfast, brunch, or a quick dinner, ready in just 35 minutes.

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

Drizzle oil into a small, heavy-bottomed frying pan and heat it. Cook the chopped onion for a few mins until softened, then move it to the pan's edge. Place the merguez sausages in the pan and fry them for 5-10 mins, turning until golden. Mix in the halved tomatoes, sugar, and harissa paste, season, and add a splash of water. Continue cooking for 5-10 mins, stirring occasionally, until the tomatoes break down into a thick, chunky sauce.
Move the sausages to create two spaces in the sauce using a spoon. Crack an egg into each gap. Cook the eggs for 4-5 mins until the whites are set but the yolks remain runny. While the eggs cook, toast the pitta breads.
Lightly sprinkle sumac over each egg, then add a dollop of Greek yogurt. Scatter the chopped parsley and roughly chopped pistachios over the top. Slice each pitta bread in half and serve them alongside the eggs.

Nutrition (per serving)

Calories633 kcal

Fat35 g

Saturates13 g

Carbs40 g

Sugars10 g

Fibre7 g

Protein36 g

Sodium840 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinemiddle eastern