Merguez

I decided to explore Tower Grover Farmer's market looking for things to cook for my husband's birthday dinner. While I did find some great green beans, I did not find the perfect steak. What I did find, however, was merguez, Moroccan-style lamb sausages. They were slightly thicker and less spicy than I prefer, but with them I made wonderful Merguez shakshouka, my style.

Ingredients:
1 onion
2 small bell peppers, (I prefer sweeter red, yellow or orange)
1 very fresh tomato
4 Merguez sausage links
2 eggs

Supplies:
Frying pan
Knife and cutting board
Wooden utensil for stirring
Bowl and fork for beating eggs

Start by preparing the vegetables:

Chop the onion into thin slices.

Chop the peppers into thin slices, discarding the seeds.

Dice the tomato, keeping the juice.

Heat up a large pan to medium and cook the merguez in their own grease until the outside is browned and they are no longer raw. I punctured the casing to prevent them from popping.

Remove them from the pan, and chop into bite-sized chunks.
Add the vegetables to the pan to cook in the sausage grease until they reach desired consistency ( I like the onions and peppers on the softer side.)

Beat two eggs and return the sausage chunks to the pan to heat through.

Turn the heat up slightly, and pour the eggs over the meat and veggies. As they set, stir gently so that they scramble.

Plate and enjoy!