North African Eggs

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.

• Preparation Time: 10 mins
• Cooking Time: 43 mins
• Total Time: 53 mins
• Calories: 295 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.