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Merguez egg tagine

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Ingredients for 4 servings:

  • 1 large onion(s)
  • 2 tbsp oil
  • 6 sausages (Merguez)
  • 1 tsp tomato paste
  • 1 can of tomatoes, chopped
  • 2 small chili peppers
  • 1 pinch of harissa
  • ½ tsp paprika powder
  • ½ tsp cumin
  • salt and pepper
  • 6 eggs
  • 1 bunch parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cut the merguez into pieces, chop the onion and chili. Sauté the onions in a pot (or tagine) until translucent. Add the merguez and fry briefly. Add the tomato paste, spices, and chopped tomatoes. Simmer on low heat for 20 minutes. Crack in the eggs one at a time and simmer for another 5 minutes. Serve garnished with parsley. Serve with flatbread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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