Tunisian Eggah with Sausages

Bring bold North African flavors to your table with this hearty and satisfying Tunisian Eggah with Sausages. This dish combines golden, spiced eggs with the savory richness of fresh sausage links—think merguez or spicy Italian sausage—for a protein-packed meal that's both comforting and full of character. Aromatic cumin, coriander, and smoked paprika blend seamlessly with sautéed onions and garlic, while fresh parsley adds a touch of brightness. Broiled to perfection for a golden finish, this eggah is an impressive one-skillet dish that works beautifully for breakfast, brunch, or even a casual dinner. Pair it with crusty bread or a simple side salad, and, for an extra kick, garnish with a drizzle of harissa or chili sauce. Perfect for meal prep or serving a crowd, this dish highlights Tunisian culinary flair in every bite.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 links fresh sausage links (e.g., merguez or spicy Italian sausage)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 8 eggs
• 2 tablespoons whole milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon harissa or chili sauce (optional, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.

Step 2

Add the sausage links and cook until browned and fully cooked, about 8–10 minutes. Remove the sausages, let them cool slightly, then slice them into bite-sized pieces. Set aside.

Step 3

In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the ground cumin, ground coriander, and smoked paprika over the onions and garlic. Stir well to combine the spices evenly.

Step 5

Return the sliced sausages to the skillet, tossing them with the spiced onion mixture. Cook for another 2 minutes to allow the flavors to meld.

Step 6

In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the chopped parsley.

Step 7

Reduce the skillet heat to low, then pour the egg mixture over the sausage and onions. Use a spatula to gently spread the mixture evenly across the pan.

Step 8

Cook on the stovetop for 4–5 minutes until the edges begin to set but the center is still slightly runny.

Step 9

Transfer the skillet to the oven and broil on high for 3–5 minutes until the top is golden and fully set. Keep a close eye on it to avoid burning.

Step 10

Carefully remove the skillet from the oven and let the eggah rest for 2 minutes. Optionally, drizzle with a small amount of harissa or chili sauce for extra spice.

Step 11

Slice into wedges and serve warm. Enjoy your Tunisian Eggah with Sausages!

Nutrition Facts

Serving size	894.8 grams (894.8g)

Amount per serving	% Daily Value*
Calories	1911

Total Fat 152.40g	195%
Saturated Fat 49.50g	248%
Polyunsaturated Fat 2.70g
Cholesterol 1732mg	577%
Sodium 4000mg	174%
Total Carbohydrate 21.40g	8%
Dietary Fiber 3.80g	14%
Total Sugars 7.00g
Protein 109.80g	220%

Vitamin D 342IU	1708%
Calcium 429mg	33%
Iron 16mg	86%
Potassium 1725mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 23.2%

Carbs: 4.5%