Merguez and Egg Tagine

Sausage and eggs just seem to go together. While in the U.S. we usually associate the two with breakfast in other countries people often eat them for a light dinner. This recipe from Morocco combines eggs with merguez—a lamb sausage popular across North Africa—and a few vegetables to make a tasty supper. If you cannot find merguez, try this dish with another spicy sausage like chorizo or Andouille. You can use any green olives; I used some stuffed with garlic which are particularly tasty. I also used fat-free liquid eggs in place of four of the real ones.

Serves two to four

Merguez sausage, halved if large

240 grams

8 ounces

Onion, finely chopped

about 100 grams

1 large

Tomato, seeded and chopped

about 100 grams

2 medium

Green olives, pitted and sliced

about 100 grams

10 large

Cumin powder

2 milliliters

½ teaspoon

Sumac powder (optional)

1 milliliter

¼ teaspoon

Eggs, large



Salt and pepper

To taste

To taste


Cook the sausage in a large skillet a lid or in the base of a tagine over medium heat until done (70°C or 160°F).

Adjust the fat in the pan to about 30 milliliters (2 Tablespoons) by pouring off excess or adding olive oil. Add the onion, tomatoes, and olives then sprinkle on the spices. Sauté for about 5 minutes or until the onion is softened but not browned.

Beat the eggs lightly to just break the yolks then pour them over the sausage and vegetables. Season with salt and pepper to taste. Cover, reduce heat to low, and allow the eggs to poach gently until done, about 20 minutes.


One response to “Merguez and Egg Tagine

  1. Karen April 6, 2013 at 16:39

    I love the spicy flavor of merguez…this dish sounds great.

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