Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer
- 4 eggs
- 4 merguez sausages
- 1/2 cup shelled pistachios
- 1 tablespoon olive oil
- Salt and pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In a small bowl, mix together the cumin, paprika, garlic powder, and onion powder. Set aside.
3. Heat a large skillet over medium heat. Add olive oil and swirl to coat the bottom of the pan.
4. Add the merguez sausages to the skillet and cook for about 5 minutes, turning occasionally, until they are browned on all sides. Remove from the skillet and set aside.
5. In the same skillet, crack the eggs and cook for 1-2 minutes until the whites are set but the yolks are still runny.
6. While the eggs are cooking, use a sharp knife to roughly chop the shelled pistachios.
7. Sprinkle the spice mixture over the eggs and then add the chopped pistachios on top.
8. Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the eggs are fully cooked and the pistachios are slightly toasted.
9. Remove from the oven and let it cool for a few minutes.
10. Serve the Middle Eastern eggs with merguez and pistachios immediately, garnished with fresh parsley if desired. Enjoy!