Merguez Migas

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

Dish by Spencer Lengsfield

Ingredients

for the migas

2pita

6merguez sausages

1onion

1red or green chilli, minced

3garlic cloves, minced

1 tbspharissa paste

4eggs, beaten

salt and pepper, to taste

to serve

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!

Method

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!

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Spencer Lengsfield

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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.