Middle-Eastern Green Eggs & Lamb
INGREDIENTS
5 eggs
4 links merguez lamb sausage (3.2oz)
4 tbsp ghee (clarified butter)
2 tbsp diced onion
1/4 tsp salt
1/4 tsp red pepper flakes
1/4 tsp Tunisian 5-Spice Blend
1/4 lb feta or goat cheese (optional)
sliced tomato (optional)
DIRECTIONS
Shell the eggs into a small-medium sized mixing bowl and add the salt, red pepper flakes and Tunisian 5-Spice and set aside (do not mix). Place the ghee and diced onion in a medium-sized frying pan and set to medium heat. Take the merguez sausage out of its casing and pinch off four or five pieces from each link directly into the frying pan. Stir occasionally for roughly 4-5 minutes until the sausage is browned on all sides and the onion begins to caramelize. Add the eggs and spice mixture and stir regularly for an additional 4-5 minutes until cooked to your desired consistency. The eggs should have a slightly greenish tinge. Serve with feta cheese and sliced tomato on the side (optional). Serves 2-4.