350 g of 5% lean ground beef
4 peppers (2 green and 2 red)
4 merguez sausages
4 tablespoons of olive oil
1 sweet pepper
2 large garlic cloves
Fresh coriander or flat-leaf parsley
Salt and pepper
1. Peel and finely chop the onions. Wash and dice the peppers and tomatoes.
2. Brown the ground beef and cut merguez sausages into pieces in a saute pan with a tablespoon of olive oil. Set aside.
3. Place the onions and peppers in the same pan with the remaining oil. Let simmer for ten minutes. Add the tomatoes, sweet pepper, pressed garlic, meats, salt, pepper, and let simmer over low heat for ten to fifteen minutes.
4. Make hollows in the mixture. Crack the eggs and let cook until the whites are set. Sprinkle with chopped parsley (or coriander) and serve immediately.
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