Moroccan · Breakfast
Merguez & Eggs Breakfast Skillet
Spicy merguez sausage sliced and fried until its harissa-red fat renders out, then eggs cracked in and set in that fiery, cumin-scented oil, makes a hearty weekend breakfast beloved in cafes from Marrakech to Casablanca. Served with bread and sometimes a few fried tomatoes, it is smoky, spicy and satisfying.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 2
- Level
- Easy
Ingredients
- 3 merguez sausages, sliced into coins
- 1 small tomato, diced
- 1/2 small onion, thinly sliced
- 4 eggs
- 1 tbsp olive oil
- 1/2 tsp cumin
- Small pinch of chilli flakes
- Salt and pepper
- Chopped coriander and warm bread, to serve
Method
- 1
Render the merguez
Warm the oil in a skillet and fry the merguez coins over medium heat for 4–5 minutes until browned and their spiced red fat renders out.
- 2
Soften aromatics
Add the onion and tomato and cook 3–4 minutes until softened and jammy, stirring so they take on the sausage fat.
- 3
Add the eggs
Make gaps in the mixture and crack the eggs into them; season with cumin, chilli, salt and pepper.
- 4
Set
Cover and cook 3 minutes until the whites are set but the yolks remain soft.
- 5
Serve
Scatter with coriander and bring the skillet to the table with plenty of warm bread.
Chef's tips
- Let the merguez fat render fully before adding the eggs — that spiced fat is the flavour base of the whole dish.
- Do not drain the fat away; it is what makes the eggs taste of merguez.
- Cover the pan to set the whites gently while keeping the yolks runny.
Frequently asked questions
What is merguez?
A spicy fresh sausage of lamb or beef seasoned with harissa, cumin, garlic and paprika. It renders a distinctive red, spiced fat that flavours whatever it is cooked with.
Can I make it less spicy?
Choose a milder merguez and leave out the extra chilli. Adding more tomato and onion also tempers the heat while keeping the flavour.