North African Eggs recipe

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Ingredients

2 tablespoons olive oil
1 sweet onion, diced
2 links Merguez sausage, casing removed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 red chile pepper, sliced
3 cloves garlic, minced
1 teaspoon cumin seed
1 tomato, roughly chopped
sea salt and ground black pepper to taste
4 eggs
2 tablespoons chopped fresh cilantro

Nutrition Info

295.4 calories
carbohydrate: 10 g
cholesterol: 217 mg
fat: 22.1 g
fiber: 2.3 g
protein: 15 g
saturatedFat: 6.9 g
servingSize: -
sodium: 182.9 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a heavy-bottomed skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add sausage, green bell pepper, and red bell pepper. Cook and stir until peppers start to soften, about 5 minutes.

  2. Stir red chile pepper, garlic, and cumin seed into the onion-bell pepper mixture until coated in oil. Add tomato. Bring to a boil. Reduce heat and simmer until vegetable mixture is thick, about 20 minutes. Season with salt and black pepper.

  3. Make 4 wells in the vegetable mixture and break an egg into each. Place the skillet on a simmer mat to prevent bottom from scorching. Cover and cook until eggs are set, about 10 minutes. Scatter the surface with cilantro and season with black pepper.

Recipe Yield

4 eggs

Recipe Note

This recipe is a twist on a classic Gordon Ramsay recipe for brunch. Try with poached eggs for added richness. Serve immediately with crusty bread to mop up the juices.

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