Middle Eastern eggs with merguez & pistachios

• olive or rapeseed oil↗drizzle of
• small red onion↗1

  chopped

• merguez sausages↗4
• cherry tomatoes↗15

  halved

• sugar↗pinch of

  (any will do)

• harissa paste↗2 tsp tsp

  (preferably rose harissa, as it’s fragrant and not too hot)

• eggs↗2
• wholemeal pitta breads2
• sumacpinch of

  or paprika (optional)

• Greek yogurt↗2 tbsp tbsp
• parsley↗few

  sprigs, chopped

• shelled pistachio↗1 tbsp tbsp

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.