Middle Eastern eggs with merguez & pistachios

1 of 5-a-day fibre fried eggs spring

N/A

Source

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

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.