MOROCCAN MERGUEZ STUFFING
Provided by Food Network
Categories side-dish
Time P1DT2h10m
Yield 12 servings
Number Of Ingredients 30
Steps:
- For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Mix on medium speed for 2 minutes, then turn out onto a sheet of plastic wrap and form into a small, dense log. Wrap well and refrigerate for at least 24 or up to 72 hours.
- For the stuffing: Preheat the oven to 400 degrees F. Grease a large casserole dish (such as a 9-by-13-inch or equivalent oval) with olive oil; set aside. Put the bread cubes in a very large bowl.
- Place a large saute pan over high heat. Break the sausage meat into marble-sized pieces and brown on all sides in batches; remove and add to the bowl, letting the bread soak up any grease.
- Once all the sausage is browned, reduce heat to medium-high (do not drain the grease from the pan). Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, 4 minutes. Add the onions and peppers and continue to cook, stirring occasionally, another 4 minutes, then add garlic and walnuts, if using, and cook until fragrant, about 3 minutes. Pour the vegetables on top of the bread and sausage.
- Whisk the eggs and turkey stock together in a large bowl, then add the turmeric, coriander, paprika, salt, cayenne, if using, cinnamon, cumin, ginger, black pepper and 2 tablespoons of harissa. Pour half evenly over the stuffing mixture and toss well; when all the liquid has been absorbed, add the chopped parsley and remaining stock and continue tossing until well combined. Taste for seasoning, adding more harissa and spices as you'd like.
- Pour the stuffing into the prepared casserole dish, spreading out evenly, then cover with aluminum foil and bake for 40 minutes. Remove the foil and bake until brown on top, an additional 10 minutes. Allow to rest for 10 minutes, then serve warm.
BAKED EGGS WITH MERGUEZ SAUSAGE, TOMATOES, AND SMOKY PAPRIKA
Provided by Diana Yen
Categories Egg Tomato Breakfast Bake Sausage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
- Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
- Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
- Serve immediately with toasted bread.
MIDDLE EASTERN EGGS WITH MERGUEZ & PISTACHIOS
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer
Provided by Cassie Best
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat a drizzle of oil in a heavy-bottomed, small frying pan - a cast-iron one is perfect. Add the onion and cook for a few mins until soft, then push them to one side of the pan. Add the sausages and fry for 5-10 mins, rolling them around in the pan until golden brown. Add the tomatoes, sugar and harissa, season well and add a splash of water. Cook for 5-10 mins, stirring now and then, until the tomatoes have cooked down to a thick, chunky sauce.
- Push the sausages aside in the pan so that you can create 2 large holes in the sauce using a spoon. Crack the eggs into the holes and cook for 4-5 mins until the whites are just set and the yolk is still runny. Meanwhile, toast the pitta breads.
- Sprinkle each egg with a little sumac, dollop on some yogurt, then sprinkle over the parsley and pistachios. Cut each pitta bread in half and serve on the side.
Nutrition Facts : Calories 633 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium
BREAKFAST EGG WRAPS
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 12m
Number Of Ingredients 7
Steps:
- Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
- Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.55 milligram of sodium
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