North African Eggs recipe
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Ingredients
- 2 tablespoons olive oil 1 sweet onion, diced 2 links Merguez sausage, casing removed 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 red chile pepper, sliced 3 cloves garlic, minced 1 teaspoon cumin seed 1 tomato, roughly chopped sea salt and ground black pepper to taste 4 eggs 2 tablespoons chopped fresh cilantro
Nutrition Info
- 295.4 caloriescarbohydrate: 10 gcholesterol: 217 mgfat: 22.1 gfiber: 2.3 gprotein: 15 gsaturatedFat: 6.9 gservingSize: -sodium: 182.9 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions North African Eggs
Directions
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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.
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.
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.