Eggah with grilled Merguez sausages
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Eggah! – Sounds like a battle cry. Looks as if a wild bunch of marauding vegetarians had raved through my kitchen. Tastes so good that you will occasionally find it on my bill of fare: for brunch, in hot summers or just for the flavour of it.

One essential ingredient is Merguez, spicy North African sausage with paprika, tiny and hot and, unfortuntely, not to be found here in Germany. You can find them in nearly every supermarket in France. I was lucky because some friends of mine visited their family in Saarland near the French border and didn't forget about me so they brought along some Merguez, not quite unselfishly I assume.

Once again this recipe is by Michel Roux from his cookbook “nur das beste”. For people who surf to my blog occasionally you have certainly come across him one or two times.

Originally the recipe comes from Morocco.

Eggah with grilled Merguez sausages

Category: eggs, sausage, brunch
serves: 4
Recipe source: Michel Roux "nur das beste"

6  small Merguez (spicy North African sausage)
120 g    Tomatoes
180 g    potatoes
4  tbsp. olive oil
2 cloves of garlic, finely chopped
1/2 tsp. Harissa paste (very hot pepper)
8        eggs
1   tsp. ground cumin seed
1   tsp. ground coriander seed
20  seeds corns of cardamom, ground
2  tbsp. chopped parsley
salt and pepper, freshly ground

Preheat your oven to 180 degrees C with circulating air.
Cut up the Merguez lenghtwise and grill it or roast them in a cast-iron, very hot pan, so that it will loose some of its fat. Leave it to cool down on a plate.

Peel the tomatoes, remove their seeds and cut them in small cubes. Peel the potatoes and cut them small cubes as well. Grill the potatoe cubes in some olive oil to be golden and done. Add the minced garlic, tomatoes and Harissa and cook them slowly for about 2 minutes.

Mix the eggs slightly and season with cumin, coriander, cardamom and pepper. Fry them in a pan with some olive oil at low temperature, stirring with a fork as if making omelette. Season with salt and when it starts to set add the tomato and potato mixture, stir carefully and put the sausage halfway into the egg "omelett". Now put the pan into the oven and bake it until the eggs are as solid as you want them to be. Sprinkle it with a little parsley and serve.

Potato cubes and tomatoes have to be cooked previously because the egg "omelett" should only just start to become solid when done.

Tastes deliciously with some rye bread or some Ratatouille.

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Geschrieben von Franz um 15:20 | in: recipes in English
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sieht ja hinreissend aus !
Geschrieben von lamiacucina um 13:48, 22.07.2007 | Link | |

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