for 4 people
500g of tomatoes (or a can of peeled tomatoes in juice)
4 Merguez sausages
1 head of garlic
1 tablespoon tomato paste
1 tablespoon Ras-el-hanout
4 tablespoons of olive oil
1 teaspoon harissa (optional)
1. Remove the seeds and finely chop the peppers. Crush the tomatoes (or open the can). Cut the Merguez sausage into slices, dice the courgette, finely chop the onions, and crush the garlic.
2. Fry the garlic and onions in a pan with olive oil and the Ras-el-hanout.
3. Add the tomatoes, Merguez sausage, peppers, courgette and onions, tomato paste, and harissa (optional). Mix and let it simmer over low heat for 15 minutes.
To finish, when the vegetables are almost cooked, crack the eggs into the four “corners” of the pan after moving the vegetables a little apart. Serve immediately when the white is cooked.