Organic Moroccan scramble

AuthorTom Hunt

This is our favourite brunch dish at Poco. It’s a great alternative to an English fry up, and is very filling. The merguez recipe is a winner – it’s the first stage of the method here, where you add spice to mince to make sausage meat – and works well in many different recipes; I recommend using it to make burgers served in a bun with hummus and roasted peppers.

Yields2 Servings
 2 tsp cumin (ground) 2 tsp coriander (ground) pinch of cayenne pepper 180g minced lamb 150g cannellini beans 150ml passata 2 tsp harissa 2 slices sourdough 4 large eggs (lightly beaten) drizzle of olive oil 6 sprigs coriander 1 spring onion (sliced diagonally) chilli flakes (to serve)
1

To prepare the merguez, mix the cumin, ground coriander, cayenne and a pinch of salt into the mince. In a separate bowl, mix the cannellini beans with the passata and harissa, and season to taste with salt and pepper. Add extra harissa if you like it hot.

2

Put the beans in a pan and heat through. Meanwhile, heat a frying pan on the hob, slice the spring onion and pop the bread on to the grill. When the frying pan is hot, crumble the merguez into it and leave it to colour, then flip so that it cooks on both sides. Put the toast on the plate with a drizzle of olive oil.

3

When everything is ready, add the beaten eggs to the frying pan. The cooking process will happen very quickly, so keep alert. Allow the eggs to set on the bottom ever so slightly, then turn in a figure of eight just once. Allow it to set slightly again and repeat a turn. By this stage the eggs should be about cooked, but hopefully still a little runny. Take them straight out of the pan and divide them piled on the toast between your two plates. Spoon half the beans onto each plate, over the eggs. Finish the plate with slices of spring onion, sprigs of coriander and a sprinkle of chilli flakes, if using.

CategoryCuisine

Ingredients

 2 tsp cumin (ground) 2 tsp coriander (ground) pinch of cayenne pepper 180g minced lamb 150g cannellini beans 150ml passata 2 tsp harissa 2 slices sourdough 4 large eggs (lightly beaten) drizzle of olive oil 6 sprigs coriander 1 spring onion (sliced diagonally) chilli flakes (to serve)

Directions

1

To prepare the merguez, mix the cumin, ground coriander, cayenne and a pinch of salt into the mince. In a separate bowl, mix the cannellini beans with the passata and harissa, and season to taste with salt and pepper. Add extra harissa if you like it hot.

2

Put the beans in a pan and heat through. Meanwhile, heat a frying pan on the hob, slice the spring onion and pop the bread on to the grill. When the frying pan is hot, crumble the merguez into it and leave it to colour, then flip so that it cooks on both sides. Put the toast on the plate with a drizzle of olive oil.

3

When everything is ready, add the beaten eggs to the frying pan. The cooking process will happen very quickly, so keep alert. Allow the eggs to set on the bottom ever so slightly, then turn in a figure of eight just once. Allow it to set slightly again and repeat a turn. By this stage the eggs should be about cooked, but hopefully still a little runny. Take them straight out of the pan and divide them piled on the toast between your two plates. Spoon half the beans onto each plate, over the eggs. Finish the plate with slices of spring onion, sprigs of coriander and a sprinkle of chilli flakes, if using.



Organic Moroccan scramble