Baked merguez with beans, eggs & feta from Simple: Effortless Food, Big Flavours (page 81) by Diana Henry

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Notes about this recipe

  • Foodycat on October 10, 2020

    I broke up the merguez into chunks to make it easier bowl food. It was a fantastic brunch dish! I made the sausage/tomato/bean base and when we were ready to eat just added the eggs to finish it. The feta I buy comes in 200g packs so it's convenient that this takes 50g and the lamb chops with htipiti recipe takes 150g. Nutmeg is one of my favourite spices, but it was quite unexpected turning up in this dish. Delicious though.

  • grindabod on November 11, 2018

    Delicious cross-over between baked beans and shakshuka. Works great as a kind of breakfast all day dish!

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