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1
Peel the onion, slice it thinly, then cut into small dice.
2
Wash and peel the potatoes, then cut them into small cubes.
3
Roughly chop the tomatoes and blend briefly if desired (peeling is optional). Canned tomato pulp can be substituted if fresh tomatoes are unavailable.
4
Chop a bunch of fresh parsley; you may mix it with coriander if desired.
5
Cut the merguez into small rounds, or leave whole if preferred. Fry them in a pan with a little oil for about 10 minutes until golden, then transfer to paper towels to drain.
6
Add a little olive oil to the same skillet and heat. Add the diced onions and cook for about 10 minutes until starting to caramelize.
7
Stir in the blended tomatoes and 1 tablespoon of tomato paste, mixing well.
8
Season with salt, pepper, sweet paprika, and cumin; mix thoroughly.
9
Add the potato cubes and water, cover with a lid, and simmer for 20 minutes.
10
After 20 minutes, remove the lid, check if the potatoes are cooked, add the merguez pieces, and continue cooking uncovered for 5 to 10 minutes.
11
Sprinkle the chopped parsley over the mixture and stir to combine.
12
Crack 4 eggs (or more to taste) directly onto the top and cook until the eggs are fully set. If you prefer runny yolks, cover the pan and cook for 2 minutes before turning off the heat.
PrimedTableBETA
