| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 to 6 pieces flatbread, such as pita, naan or lavash
- 3 to 4 tablespoons canola oil
- 12 ounces merguez sausage, casings removed
- 1 medium Spanish onion, halved and thinly sliced
- 2 cloves garlic, minced
- One 28-ounce can plum tomatoes, coarsely crushed
- 1 to 2 tablespoons harissa, depending on how spicy you want it
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1 teaspoon Spanish sweet smoked paprika
- Kosher salt and freshly ground black pepper
- Honey, as needed, optional
- 8 large eggs
- 4 ounces soft goat cheese, crumbled
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
- Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.
- Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
- Serve the eggs and sauce in the pan with the warm flatbread on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 542 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 290 mg |
| Sodium | 879 mg |
Reviews
Fantastic. Totally luxurious breakfast. I didn’t have lamb sausage, so I used spicy Italian sausage which of course, Moroccans wouldn’t use because it is pork, and I didn’t have any cheese at all, but it’s not necessary. This is delicious, protein-packed, and I’m not going to lie, wonderful with a glass of light, fruity white wine. It’s brunch!!
This was fantastic! I will definitely be keeping this one. Thanks Bobby 🙂
I made this with vegetarian sausage. YUM!!!!
I’ve made this several times; it’s delicious, folks.
I used coarsely crushed tomatoes and followed the rest of the directions. It turned out like as if I cooked two eggs on top of a pan of spaghetti sauce. Nothing like the picture or the show.