Egyptian eggs
Serves 4
- 4 flat breads
- 80g2.82ozs. butter
- 1/4 teaspoon ground cumin
- Salt to taste
- 4 eggs
- 12 Merguez kebabs (see recipe below)
- Hummus to serve (see recipe below)
Have the sausages and the hummus ready and then this is a very simple to put together dish.
Step 1 - Heat the butter in a small saucepan on medium to high heat and allow to brown and become nutty in flavour. Add the cumin and a little salt to taste. Pour into a bowl and put aside.
Step 2 - Heat a non stick pan and add a bit of the browned butter in it and fry the eggs. Drizzle some more of the browned butter around the eggs. Place on warmed up flatbreads and serve with hummus and merguez sausages or kebabs.
Home Made Merguez Kebabs
- 2 teaspoons fennel seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 500g/1.1lbs beef or lamb (25% of it fat, we preferred beef for this recipe)
- 3 tablespoons harissa (depending on how hot it is and how hot you want it)
- 4 teaspoons crushed garlic
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sumac
- 1/4 cup breadcrumbs
Step 1 - In a dry saucepan heat up the fennel seeds, coriander and cumin until fragrant. Remove from heat.
Step 2 - Place the beef or lamb, harissa, garlic, toasted spices, salt, paprika, cinnamon, sumac and breadcrumbs in a food processor and process until well combined. Cook a little of the mixture to test for seasoning.
Step 3 - Shape into kebab shapes or footballs or fill sausage casings with it. Heat a frypan (you don't need to add any oil) and fry until cooked through.
Easy Hummus
- 400g/14.13ozs. tin chickpeas, rinsed and drained (you can always keep the water to make aquafaba dishes)
- Juice of 1 lemon
- 2 teaspoons tahini
- 2 teaspoons crushed garlic
- 1/4 to 1/2 cup water
- Salt to taste
- Cumin browned butter to serve
Step 1 - Blend the chickpeas, lemon juice, tahini, garlic and water together. Add salt for seasoning. Drizzle over the top with the cumin browned butter.