Moroccan cuisine · Breakfast & Eggs

Bayd bel Merguez

Creamy scrambled eggs with spicy merguez slices and braised peppers, eaten straight from the pan.

Ingredients · for 2 servings

• 4 merguez sausages
• 5 eggs
• 1 red bell pepper
• 1 onion
• 1 tomato
• 1/2 tsp cumin
• 1/2 tsp paprika (sweet)
• 1/2 bunch parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the merguez into 1 cm thick slices, finely dice the onion and bell pepper, peel the tomato and dice it as well.
2. Heat olive oil in a nonstick pan and fry the merguez slices over medium heat for 3–4 minutes until browned all over and their red fat renders.
3. Add the onion and bell pepper and cook for 5 minutes, until the pepper is soft and the edges brown slightly.
4. Stir in the tomato cubes, cumin, and paprika, and cook uncovered for 3 minutes until barely any liquid remains in the pan.
5. Whisk the eggs, season with salt and pepper, pour over the mixture, and slowly fold together with a wooden spoon over low heat for 2–3 minutes until just set.
6. Sprinkle immediately with chopped parsley and bring to the table in the pan with warm flatbread.