The combination of orange and mint sets this recipe apart from other eggs-in-tomatoes dishes you might have tried. To make this vegetarian, replace the sausage with diced, sauteed eggplant. Serve with a salad and warm flatbread.
Makes 4 servings
3 cloves garlic
1 tablespoon olive oil
5 ounces (2 or 3 links) fresh merguez sausage
1 navel orange
Pinch crushed red pepper flakes
1 tablespoon tomato paste
28 ounces canned crushed no-salt-added tomatoes, with their juices
Fine sea salt
Freshly ground black pepper
4 large eggs
2 ounces crumbled feta cheese (optional)
1 cup loosely packed mint leaves
1. Line a plate with a few layers of paper towels. Mince the garlic. Heat the oil in a large skillet over medium heat.
2. Discard casings from the sausage; pinch off bite-size pieces and cook in skillet for about 8 minutes, until browned. Use a slotted spoon to transfer them to the paper towel-lined plate to drain.
3. Finely grate the zest of the orange (about 1 tablespoon).
4. Reduce heat to low; stir in the garlic and cook for a minute or two. Add the crushed red pepper flakes, orange zest, and tomato paste, stirring for a minute. Add the tomatoes and their juices to the skillet, then the sausage pieces.
5. Cook for 10 minutes, stirring a few times, to form a slightly thickened sauce. Season lightly with salt and pepper. If the mixture seems too thick, squeeze in the juice from half of the orange.
6. Use a spoon to make four shallow wells in the skillet mixture. Carefully crack each egg on the counter and open one into each well. Scatter the feta around the eggs, if using. Cover and cook for 5 to 8 minutes or until the whites of the eggs are just set.
7. While the eggs are cooking, coarsely chop the mint. Uncover the skillet and remove from heat. Scatter mint over the eggs and sauce. Serve hot in the skillet.