This spicy Eggs with Merguez Sausages recipe is made with flavorful merguez, sweet red onions, puréed tomatoes, hard-boiled eggs, and fresh mint. The result is a savory and warming dish with a delicate hint of cinnamon, creating a perfect brunch or satisfying lunch. It’s ideal for a cozy weekend meal, especially on a cool morning, and makes a generous meal for 4 people.
Eggs with Merguez Sausages Ingredients
For the Merguez and Eggs:
- 1 tbsp olive oil
- 8 merguez sausages
- 2 small red onions, cut into slim wedges
- 200g cherry tomatoes, puréed, or the same amount of passata
- ½ tsp ground cinnamon (optional)
- 4–8 hard-boiled eggs (depending on appetite)
- Leaves from a small bunch of mint
- Salt and black pepper
For the Couscous:
- 100g couscous
- ½ tsp ground cinnamon
- ½ tsp dried mint
- Zest of 1 lemon
- 2 tbsp olive oil
- 125ml tepid water
To Serve:
- 250ml Greek yoghurt
- 1 tsp dried mint
- Squeeze of lemon juice
How To Make Eggs with Merguez Sausages
- Brown the sausages and onions: Heat the olive oil in a large frying or sauté pan over high heat. Add the merguez sausages and onion wedges and cook until they are nicely browned.
- Simmer the sauce: Pour in the puréed tomatoes (or passata) and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Taste the sauce and add the ground cinnamon if you feel it needs a touch of sweetness to balance the tomatoes.
- Warm the eggs: Cut the hard-boiled eggs in half. Gently place them in the pan with the cut side facing up. Allow them to heat through in the sauce for a minute or two. Garnish with a few fresh mint leaves.
- Prepare the couscous: In a medium bowl, combine the couscous, cinnamon, dried mint, and lemon zest. Season with salt and pepper. Drizzle over the olive oil and pour in the tepid water. Cover the bowl and let it stand for about 5-10 minutes, or until all the water is absorbed. Fluff the couscous with a fork.
- Make the yogurt sauce and serve: In a small bowl, mix the Greek yoghurt with the dried mint and a pinch of salt. Serve the sausages and eggs with a side of the fluffy couscous, a squeeze of fresh lemon juice, and a generous dollop of the mint yoghurt.
Recipe Tips
- Use High-Quality Merguez: The sausage is the star of this dish. Using a good quality, flavorful merguez will make a significant difference in the final taste.
- Taste Before Adding Cinnamon: The recipe lists cinnamon as optional because the sweetness of tomatoes can vary. Taste your tomato sauce first; if it’s already sweet and balanced, you may not need the cinnamon.
- Tepid Water for Couscous: Using tepid (lukewarm) water, not boiling water, allows the couscous grains to absorb the liquid gently. This helps create a perfectly light and fluffy texture without becoming mushy.
- Don’t Overcrowd the Pan: Make sure your pan is large enough to brown the sausages and onions without them steaming. Giving them space ensures they develop a rich, brown color and deeper flavor.
What To Serve Eggs with Merguez
This dish is a complete meal with its savory sausage and egg mixture, fluffy couscous, and cool yogurt sauce. However, to round it out further, you can serve it with warm pita bread or a crusty baguette for dipping into the delicious tomato sauce. A simple side salad of chopped cucumber, tomato, and parsley with a lemon vinaigrette would also add a refreshing contrast to the richness of the dish.
How To Store Eggs with Merguez Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the couscous, sausage mixture, and yogurt sauce in separate containers and recombine when reheating.
- Freeze: The sausage and tomato mixture freezes well without the eggs. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. The hard-boiled eggs, couscous, and yogurt do not freeze well and should be made fresh.
Eggs with Merguez Sausages Nutrition Facts
- Calories: 485 kcal
- Total Fat: 32g
- Saturated Fat: 10g
- Cholesterol: 210mg
- Sodium: 750mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 24g
Frequently Asked Questions
- Can I use a different type of sausage? Yes, you can substitute merguez with another spicy sausage like chorizo or a spicy Italian sausage. This will change the flavor profile, but it will still be delicious.
- What is passata? Passata is simply uncooked tomatoes that have been puréed and sieved to remove the skin and seeds. It’s a common ingredient in Italian cooking and provides a smooth, consistent tomato base for sauces.
- Can I make this with runny eggs instead of hard-boiled? Absolutely. You could make wells in the sauce and crack fresh eggs directly into them, then cover the pan and simmer until the whites are set (like a shakshuka). Alternatively, you could serve the sausage mixture topped with separately fried or poached eggs.
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Eggs With Merguez Sausages
Description
This spicy and comforting Eggs with Merguez Sausages recipe is a perfect one-pan brunch. It features savory merguez sausages and onions simmered in a simple tomato sauce, served with fluffy couscous, hard-boiled eggs, and a cooling mint-yogurt sauce.
Ingredients
For the Merguez and Eggs:
For the Couscous:
To Serve:
Instructions
- Brown the sausages and onions in a large pan with olive oil. Pour in the puréed tomatoes, season, and simmer for 5 minutes. Add cinnamon if desired.
- Prepare the couscous by mixing it with cinnamon, mint, lemon zest, salt, pepper, olive oil, and tepid water. Cover and let stand until the water is absorbed, then fluff with a fork.
- Add halved hard-boiled eggs to the sausage pan to warm through.
- Mix the Greek yogurt with dried mint and salt. Serve the sausage and egg mixture with the couscous, a squeeze of lemon juice, and a dollop of the yogurt sauce.
