This is a play on Mexican Migas, a delicious corn tortilla and scrambled egg dish. Instead of corn tortillas I’ve used pita, as well as merguez sausage, harissa paste, yoghurt, pickled onions, and herbs.
Done in 30 minutes
Serves 4
2pita
6merguez sausages
1onion
1red or green chilli, minced
3garlic cloves, minced
1 tbspharissa paste
4eggs, beaten
salt and pepper, to taste
yoghurt
pickled red onions
herbs (coriander, parsley, mint)
Don't worry if you can't find merguez, chorizo would also work great in this recipe!
Cook the merguez in a pan. Once they’re browned on the outside and cooked through, remove from the pan and slice on a bias.
Cut or tear up the pita into small pieces, then add to the pan - you may need a splash more oil. Cook until the pita is golden and crispy.
Add the onion, chilli, and garlic to the pan, cook until slightly translucent then add the harissa, as well as sausage and the pita back in
Season with salt, pepper, and lemon juice. Push everything to the side, and add in your beaten eggs. Season with salt, and cook on medium heat. Once scrambled, mix in with everything else.
Serve up with yoghurt, pickled onions, and herbs, and some extra harissa. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
