Sheet-Pan Merguez Hash With Fried Eggs
Ingredients
The hash
-
2
large
russet potatoes
-
1
large
onion
-
5
Tbsp.
extra-virgin olive oil
-
2
tsp.
smoked paprika
-
1
tsp.
garlic powder
-
1
tsp.
ground cumin
-
2½
tsp.
kosher salt
-
1
lb.
merguez or other spicy sausage
-
¾
cup
mixed tender herbs
-
4
large
eggs
The sauce
-
1
Tbsp.
tahini
-
1
cup
plain whole-milk yogurt
-
Juice of 1
lemon
Seasoning
-
Flaky sea salt
-
Freshly ground pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with the potatoes and onion.
- Drizzle olive oil and seasonings over the vegetables, then add the sausage in clumps.
- Roast the mixture for 25-28 minutes until the potatoes are tender, then broil for an additional 4 minutes.
- In a bowl, mix lemon juice, yogurt, tahini, and salt to create the sauce.
- Remove the hash from the oven, add herbs, and toss to combine.
- Fry the eggs in remaining olive oil until the whites are golden and yolks are runny.
- Serve the hash topped with eggs and drizzle with the tahini yogurt, garnished with more herbs and seasoning.
Nutrition Facts (estimated)
Servings
4-6
Calories
450
Total fat
30g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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