Spicy Eggs with Merguez Sausages and Tomato

cook 20 mins
Tags: Spicey
  • 2 tablespoons olive oil
  • 1 onion, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 300 g (10 oz) merguez sausages, roughly chopped
  • 1 teaspoon dried oregano
  • 400 g (13 oz) can cherry tomatoes
  • 100 ml (3 1/2 fl oz) passata with herbs
  • 200 g (7 oz) roasted mixed peppers from a jar, drained and roughly chopped
  • 4 eggs
  • salt and pepper
  • 4 tablespoons finely chopped coriander leaves, to garnish
  • Heat the oil in a large frying pan, add the onion, red chilli, garlic, merguez sausages and oregano and fry gently for about 5 minutes or until the onion is softened. Add the tomatoes, passata and peppers and cook for a further 5 minutes. If the sauce looks dry, add a splash of water.
  • Season well, then make 4 hollows in the mixture, break an egg into each and cover the pan. Cook for 5 minutes or until the eggs are set.
  • Divide between 4 warm serving plates, scatter with chopped coriander and serve immediately.
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