How To Make Middle Eastern Eggs with Merguez & Pistachios
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 8 eggs
- 1/4 cup pistachios, shelled and chopped
- 4 merguez sausages, sliced
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Heat a large non-stick skillet over medium heat. Add the sliced merguez sausages and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
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In the same skillet, crack the eggs and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
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Sprinkle the ground cumin, paprika, turmeric, salt, and pepper over the eggs.
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Divide the merguez sausages among the plates and top each with two eggs. Sprinkle with chopped pistachios and garnish with fresh cilantro.
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Serve immediately and enjoy!
Nutrition
- Calories : 300kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 410mg
- Sodium : 800mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 24g
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