Eggs are a fantastic source of protein. Boiled, poached, baked, scrambled, or fried. With a few extra ingredients you can have a cheap and filling meal.
My brother introduced me to merguez sausage Made with either uncooked lamb or beef stuffed into an intestine casing. Merguez sausage is heavily spiced with cumin and harissa, sumac, fennel, and garlic Native to the north western countries of Africa known as Maghreb, historically called the Barbary Coast. Merguez sausage is now available in most supermarkets.
The region is predominantly Islamic, and halal meat is most often used. Cuisine of the area is influenced by French and Italian cooking and includes: seafood, red meat, nuts, fruits, legumes, couscous, and spices.
- 4 eggs
- 1/2 onion
- merguez sausage
- 1 tbsp vegetable oil
- Peel and dice 1 onion. Only half the onion is needed. The other half can be used at a later date if stored in the fridge for a maximum of 48 hours. Slice the merguez sausage into bitesize pieces. Crack 4 eggs into a bowl and whisk.
- In a large frying pan heat the vegetable oil over a medium heat.
- Add the onion and merguez sausage to the frying pan. Stirring regularly allow the sausage to brown and onion to turn translucent, about 5-6 minutes. Throw in a handful of spinach and heat until wilted.
- Pour the eggs over the sausage, onion, and spinach. Give the egg time to set, loosening the edges from the pan. Pop under a hot grill for a minute to ensure the egg is cooked through. Serve with crusty bread and side salad.