Moroccan Scramble With Merguez Sausages
This Moroccan Scramble With Merguez Sausages from the Good Vibes Cookbook by Jane & Myles Lamberth has recently become one of my Sunday breakfasts.
This recipe has been published with the permission of Orca Publications.
Spice up your breakfast with some Middle Eastern flavours. You’ll find merguez (spiced lamb sausages) at your local halal butcher. One of my favourites, they’re a bit like lamb- flavoured chorizo.
We love Moroccan food and, of course, Moroccan surf. It’s a fantastic country to explore, with warmer water, waves and stacks of colour and culture. It’s easy on the wallet, too. Add it to your list of places to visit if you haven’t already been there.
Now back to these eggs…
Good Vibes Cookbook review
Inspired by travel, surfing and a healthy outdoors lifestyle, the Good Vibes Cookbook is the third publication by the authors of the Surf Café Cookbook and Surf Café Living. It is packed with delicious, nutritious recipes using ‘healthy’ foods that are good for you.
I have written a full review of the Good Vibes – Tasty, Super-Healthy Recipes for you to check out.
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Moroccan Scramble With Merguez Sausages
Ingredients
- 6 eggs
- 6 tablespoons organic plain yoghurt hold back 2 to serve
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 4 merguez sausages
- 2 slices artisan bread toasted
- 8 cherry tomatoes to serve
- Spiced hazelnut dukkah to serve (we make our own and sell it in Shells Little Shop, but it can be bought in good supermarkets)
- Cumin (optional)
- Garlic grated (optional)
- Salt (optional)
Instructions
- The secret here is slow-cooking the eggs in bain-marie style (a bit like melting chocolate).
- To do this bring a pot of water to boil, then in a separate metal/ glass bowl beat the eggs, yogurt and a large pinch of salt together. Add the cumin and chilli powder. Then place the bowl on top of the pot of boiling water.
- Stir slowly with a spatula or wooden spoon. The trick is to slowly scrape the egg mixture and fold it back in, rather than actually stir. You are trying to form large egg chunks.
- Drizzle in olive oil as you go (roughly 1⁄2 a teaspoon at a time).
- Meanwhile, pan fry the sausages until they are browned, then place the cherry tomatoes into the pan with them.
- Pop the pan into a hot oven to cook for a further 10 minutes.
- Serve the sausage and scramble on hot buttered toast.
- Top with the dukkah and the tomatoes.
- If you want to go the extra step, mix some cumin, grated garlic and salt into the leftover yoghurt and spoon onto the eggs. Salty yoghurt sounds weird, but it cuts through the grease and is really popular in Middle Eastern culture.
Nutrition
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