Looking for a spicy start to the new year? Here’s my take on middle-eastern eggs with Lamb Merguez sausages made at our local butcher. (Nick’s Meats at Edgecliff Shopping. Centre for those of you who live in Sydney.)
Prep time: 5 minutes Cooking time: 30 minutes
Ingredients (2 servings)
3 large merguez sausages
1 red onion halved then sliced
1/2 teaspoon cummin powder
2 cloves of garlic thinly sliced
1-red chillies finely chopped
1-2 tomatoes halved or if using only one, then cut into 4 thick slices
4 teaspoons butter
Olive oil
Salt
coriander to garnish
Pita bread or tortillas to serve
Method:
1. Cook merguez sausages in a frying pan on medium heat 10-15 minutes until cooked.Rest and then cut into thick diagonal slices.
2. meanwhile heat 2-3 tablespoons of oilive oil in a separate frying pan, then fry garlic until crispy, add onions and chillies and fry until onions are slightly caramelised and translucent.
3. Remove onions and add tomatoes to the same pan, adding a bit more oilive oil if needed. sprinkle each side of the tomatoes with a pinch of cummin powder and salt as you are cooking them. You don’t want the tomatoes to break up, just brown on each side and keep their shape.
4. Place half the onions, tomatoes, sausages to reheat in a medium size frying pan or 2 seperate ovenproof dishes (leaving 2 “holes” for the eggs), add 2 teaspoons of butter to the pan, then break 2 eggs into the holes and swivel the pan or dish gently to allow egg white to reach edges of pan.
5. Place pan under hot grill and bake until eggs are cooked to your liking, preferably leaving yolks runny, garnish with coriander, eat with warm pita bread or tortillas.
Add fresh and canned tomatoes, cooking for 2-3 minutes, stirring to avoid tomato mixture burning.
