Best 2 Tunisian Eggah With Sausages Recipes

**Discover the Delightful Tunisian Eggah with Sausages: A Culinary Journey through Tunisia's Rich Flavors**

Embark on a culinary adventure to the heart of Tunisia with the delectable Eggah with Sausages, a dish that embodies the country's vibrant flavors and rich culinary heritage. Prepared with tender pieces of lamb or beef, aromatic spices, and a medley of vegetables, this traditional stew is a symphony of textures and tastes that will tantalize your palate. Served with fluffy couscous, the Eggah with Sausages is a staple in Tunisian homes and a cherished dish among locals and visitors alike.

Complementing the main recipe, this comprehensive article offers a collection of additional recipes that explore the diverse culinary landscape of Tunisia. From the hearty and comforting Shakshuka with Merguez Sausage, a spicy tomato-based dish, to the refreshing and flavorful Tunisian Salad, a delightful combination of fresh vegetables and herbs, these recipes provide a glimpse into the culinary treasures of this North African nation.

Whether you're a seasoned cook seeking to expand your culinary horizons or a novice eager to explore the world of Tunisian cuisine, this article has something for everyone. Join us on this gastronomic journey as we delve into the secrets of Eggah with Sausages and uncover the vibrant flavors that make Tunisian cuisine so beloved.

Here are our top 2 tried and tested recipes!

TUNISIAN EGGAH WITH SAUSAGES

Tunisian Eggah With Sausages image

Eggahs-Arab omelettes- are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage and dried chillies and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully. This originated from The Complete Meze Table.

Provided by Angela Sara

Categories Sauces

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 tablespoons olive oil
4 medium potatoes, cubed
1 -2 tablespoon tomato paste
1 -4 teaspoon harissa (see 'harissa' Recipezaar)
3 -4 garlic cloves, skinned and crushed
2 -3 dried chilies, seeded and coarsely chopped
2 teaspoons crushed caraway seeds
2 teaspoons paprika
6 small spicy sausage, sliced
6 eggs
salt

Steps:

Heat the olive oil in a large pan.
Add the potatoes and fry lightly.
Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seed and the paprika.
Pour in just enough water to cover and cook over a low heat for about 3/4 hour.
Add the sausages and cook for a further 15 minutes.
Beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
Season to taste with salt and serve immediately.

MERGUEZ (A TUNISIAN SAUSAGE)

Merguez (A Tunisian sausage) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, appetizer, main course

Time 30m

Yield About 25 sausages

Number Of Ingredients 8

Ingredients

2 1/2 pounds shoulder of lamb, not too lean
1 teaspoon finely minced garlic
5 tablespoons Harissa (see recipe)
1/2 cup cold water
Salt to taste, if desired
freshly ground pepper to taste
16 feet lamb casings (see note)
2 tablespoons corn, peanut or vegetable oil

Steps:

Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

To make the perfect eggah, use fresh, high-quality ingredients.
Be sure to rinse the sausage casings thoroughly before cooking.
If you don't have harissa, you can substitute another spicy condiment, such as chili sauce or Sriracha.
Serve the eggah with a side of bread or couscous.

Conclusion:

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