Tunisian Eggah with Sausages
Bring bold North African flavors to your table with this hearty and satisfying Tunisian Eggah with Sausages. This dish combines golden, spiced eggs with the savory richness of fresh sausage links—think merguez or spicy Italian sausage—for a protein-packed meal that's both comforting and full of character. Aromatic cumin, coriander, and smoked paprika blend seamlessly with sautéed onions and garlic, while fresh parsley adds a touch of brightness. Broiled to perfection for a golden finish, this eggah is an impressive one-skillet dish that works beautifully for breakfast, brunch, or even a casual dinner. Pair it with crusty bread or a simple side salad, and, for an extra kick, garnish with a drizzle of harissa or chili sauce. Perfect for meal prep or serving a crowd, this dish highlights Tunisian culinary flair in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links fresh sausage links (e.g., merguez or spicy Italian sausage)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 8 eggs
- 2 tablespoons whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon harissa or chili sauce (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add the sausage links and cook until browned and fully cooked, about 8–10 minutes. Remove the sausages, let them cool slightly, then slice them into bite-sized pieces. Set aside.
In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the ground cumin, ground coriander, and smoked paprika over the onions and garlic. Stir well to combine the spices evenly.
Return the sliced sausages to the skillet, tossing them with the spiced onion mixture. Cook for another 2 minutes to allow the flavors to meld.
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the chopped parsley.
Reduce the skillet heat to low, then pour the egg mixture over the sausage and onions. Use a spatula to gently spread the mixture evenly across the pan.
Cook on the stovetop for 4–5 minutes until the edges begin to set but the center is still slightly runny.
Transfer the skillet to the oven and broil on high for 3–5 minutes until the top is golden and fully set. Keep a close eye on it to avoid burning.
Carefully remove the skillet from the oven and let the eggah rest for 2 minutes. Optionally, drizzle with a small amount of harissa or chili sauce for extra spice.
Slice into wedges and serve warm. Enjoy your Tunisian Eggah with Sausages!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
