Sausage and eggs are Moroccan comfort food, quickly prepared by cooking sausage and adding eggs to the pan. Here, this simple dish is elevated by adding some onion, tomatoes and olives along with the meat.
Moroccans often serve egg dishes directly from the pan in which they're cooked, using crusty Moroccan bread in lieu of a fork.
For a zesty, saucy variation, try this Moroccan Merguez and Egg Tagine in Tomato Sauce.
- 8 oz./225 g. merguez (or other sausage)
- 1 large onion (finely chopped)
- 2 medium tomatoes (peeled, seeded and chopped)
- Handful of olives (green pitted, sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper (or 1/8 teaspoon cayenne pepper)
- Small handful of chopped cilantro (or parsley)
- 6 large eggs
- Salt to taste
- Cumin to taste
- Garnish: chopped cilantro (or parsley)
Cook the sausage in a large skillet or in the base of a tagine until the meat tests done. If there is a large amount of fat from the sausage, remove the excess, leaving enough to continue cooking. If the sausage was low-fat, you may need to add a little olive oil to the pan at this point.
Add the onion, tomatoes, olives and seasoning and cook for about 5 minutes. Pour the eggs directly over the sausage and veggies.
Break the yolks, and allow the eggs to simmer until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.
Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped parsley, and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|