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Your support makes all the difference.Relax. I'm not expecting you to make your own merguez. You can buy these beef sausages spiked with harissa fairly easily these days. If you know a butcher who makes his own sausages they might be persuaded to make some. Don't be put off cooking - or eating - this North African dish, even though it looks a bit like it sounds. It's delicious for breakfast, as a lunchtime snack or as a mezze dish.
Relax. I'm not expecting you to make your own merguez. You can buy these beef sausages spiked with harissa fairly easily these days. If you know a butcher who makes his own sausages they might be persuaded to make some. Don't be put off cooking - or eating - this North African dish, even though it looks a bit like it sounds. It's delicious for breakfast, as a lunchtime snack or as a mezze dish.
2 medium onions, peeled and thinly sliced
3tbsp olive oil
2 red peppers, quartered, seeded, skin removed and thinly sliced
4 tomatoes, skinned, seeded and roughly chopped
Salt and freshly ground black pepper
8 merguez sausages
2 eggs, beaten
Gently cook the onions in a heavy-bottomed pan with a lid on, stirring occasionally, for 4-5 minutes until soft but not coloured. If they begin to darken, add a tablespoon of water. Add the peppers and continue to cook with a lid on for another 4-5 minutes on a low heat, then add the tomatoes. Season and simmer for another 5 minutes with the lid on until the tomatoes have broken down.
Meanwhile cook the sausages under a hot grill for 4-5 minutes, then remove and cut each into 3 and add to the pepper mixture. Turn up the heat, stir in the eggs and cook for 2-3 minutes, stirring a couple times so you end up with streaks of eggs through the mixture, but don't cook it for too long or you will end up with an omelette. Serve immediately.
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