Ingredients
- 4 BMS beef or pork sausages
- Drizzle of olive or rapeseed oil
- 1 small red onion, chopped
- 15 cherry tomatoes, halved
- pinch of sugar
- 2 teaspoons tomato paste
- 2 large eggs
- Paprika
- 2 tablespoons Greek yoghurt
- A few parsley sprigs, chopped
Method
- Heat a drizzle of oil in a heavy-bottomed, small frying pan, a cast-iron pan is perfect. Add the onion and cook for a few minutes until softened, then push it to one side of the pan. Add the sausages and fry for 5–10 minutes, turning them in the pan until golden brown. Add the tomatoes, sugar, and harissa, season well, and add a splash of water. Cook for 5–10 minutes, stirring occasionally, until the tomatoes have cooked down into a thick, chunky sauce.
- Push the sausages aside in the pan to create two large wells in the sauce using a spoon. Crack the eggs into the wells and cook for 4–5 minutes, until the egg whites are just set and the yolks are still runny. Meanwhile, toast the pitta breads.
- Sprinkle each egg with paprika, add a dollop of yoghurt, then sprinkle over the parsley. Cut each pitta bread in half and serve on the side.
Source: https://www.bbcgoodfood.com/recipes/middle-eastern-eggs-merguez-pistachios
