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

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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!

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Spencer Lengsfield

Spencer Lengsfield

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