1/2 cup olive oil, divided
3-4 long merguez, cut in half
1 large yellow onion, diced
4 garlic cloves, finely chopped
1 red pepper, cut in thin slivers
1 orange pepper, cut in thin slivers
1 cup cherry tomatoes, chopped in half
2 teaspoons turmeric
2 teaspoons paprika
Salt and pepper to taste
2 cups canned diced tomatoes
1 teaspoon harissa
Italian parsley or cilantro, finely chopped for garnish
In an ovenproof skillet, heat olive oil and lightly fry the merguez, then set aside.
Over medium heat, warm olive oil.
Then add onions and sauté until soft and translucent.
Add garlic and peppers and sauté until the peppers are soft and glossy.
Add tomatoes, spices and seasoning and continue to sauté.
Add diced tomatoes and harissa and stir well.
Place merguez into the sauce.
Use a spoon to make nests in the sauce and gently place eggs in the skillet.
Lower heat, cover and cook for 6-10 minutes, until whites are cooked.
Garnish with greens and serve with fresh crusty bread.