Thursday, 20 March 2014

Merguez, Egg and Yoghurt

This is such a simple idea but it was really flavourful and something that I had never tried before. I loved the combination of the spicy sausages with the cool yoghurt and then the egg on top. Really worth a try.

Merguez, Egg and Yoghurt (from Food Stories)
(Serves 2)

2 eggs
low fat natural yoghurt
2 spring onions, finely sliced
2 cloves garlic, crushed
squeeze of lemon juice
2 merguez sausages, chopped into inch pieces
parsley or chives, finely chopped

Add the garlic, lemon juice and yoghurt to a bowl and mix well to combine. Divide between two serving bowls.

Bring a pan of water to the boil for the eggs. In a small frying pan, cook the sausages until golden and cooked through and add the white parts of the spring onions and then take off the heat. Divide between the bowls of yoghurt.

Meanwhile, poach your eggs in the boiling water. When they are done put a poached egg on top of the sausages and sprinkle over the green spring onion bits and the herbs. Season and serve with crusty bread.

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