Middle Eastern Eggs With Merguez Pistachios Recipes

MIDDLE EASTERN EGGS WITH MERGUEZ & PISTACHIOS

Steps:

• Heat a drizzle of oil in a heavy-bottomed, small frying pan - a cast-iron one is perfect. Add the onion and cook for a few mins until soft, then push them to one side of the pan. Add the sausages and fry for 5-10 mins, rolling them around in the pan until golden brown. Add the tomatoes, sugar and harissa, season well and add a splash of water. Cook for 5-10 mins, stirring now and then, until the tomatoes have cooked down to a thick, chunky sauce.
• Push the sausages aside in the pan so that you can create 2 large holes in the sauce using a spoon. Crack the eggs into the holes and cook for 4-5 mins until the whites are just set and the yolk is still runny. Meanwhile, toast the pitta breads.
• Sprinkle each egg with a little sumac, dollop on some yogurt, then sprinkle over the parsley and pistachios. Cut each pitta bread in half and serve on the side.

MERINGUE "EGGS" WITH PISTACHIO CUSTARD AND CHOCOLATE DRIZZLE

Steps:

• Make pistachio cream: Finely grind pistachios with 1 cup superfine sugar in a food processor. Add 1/2 cup milk and puree to a thick paste and transfer to a bowl.
• Make "eggs": Whisk together 2 tablespoons superfine sugar and remaining milk in a deep skillet and bring to a bare simmer (milk should steam but not bubble). While milk is heating, beat egg whites in a mixer fitted with the whisk on high speed until they hold soft peaks. Gradually beat in remaining superfine sugar until meringue holds stiff peaks.
• Using a large oval-shaped spoon, form 8 meringue "eggs" gently dropping them as formed into the simmering milk mixture. Keep the milk at a low simmer. Poach the meringues until set on the bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more. Transfer with a slotted spoon to a plastic-wrap-lined baking pan and refrigerate until ready to serve. Repeat with remaining meringue to make 8 more eggs.
• Make custard: Whisk together the 8 yolks with the pistachio cream and almond extract. Slowly add 1 cup of poaching liquid to the yolk mixture, whisking constantly. Slowly whisk mixture into the poaching liquid. Cook custard over moderately low heat, stirring constantly until it's the thickness of heavy cream, about 180 degrees F on an instant-read thermometer. Do not overcook.
• Assemble dessert: Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring constantly, until smooth or melt in microwave.
• Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top. Drizzle chocolate over meringues and custard.

PISTACHIO-CHOCOLATE MERINGUES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped.
• Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225˚.
• Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds.
• Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues.
• Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely.

BAKED EGGS WITH MERGUEZ SAUSAGE, TOMATOES, AND SMOKY PAPRIKA

Steps:

• Preheat oven to 400°F.
• Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
• Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
• Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
• Serve immediately with toasted bread.