Moroccan Scrambled Eggs with Louisiana Sausages
Bit of a different take on the classic scramble, but definitely worth a try! Full of flavour and quick to throw together, guaranteed to make you look a tad gourmet.
What You Need
- 1 pack Three Aussie Farmers Louisiana Style Sausages
- 9 eggs
- 3 Tbsp. plain yoghurt
- 2 tsp. ground cumin
- 1 tsp. chilli powder
- 1 tsp. garlic powder
- 1 Tbsp. butter
- 1 Tbsp. oil
- 12 cherry tomatoes, on truss
- 3 Tbsp. dukkah
- 100g feta, crumbled
- 6 slices bread, toasted
- Salt and pepper, to taste
- Parsley, to serve
How To Make It
- Cook sausages according to pack instructions and set aside keeping warm.
- In a large mixing bowl, beat together eggs, yoghurt, cumin, chilli, garlic powder, salt and pepper.
- Heat a large fry-pan over low-med heat and add the butter. Once the butter melts, add the egg mixture. Stir constantly scrapping the bottom and sides of the pan for 4 mins or until the eggs are cooked to your liking.
- In a small fry-pan, heat the oil over high heat, then cook the cherry tomatoes until the skin begins to blister. Season to taste.
- Plate the eggs, and tomatoes, then sprinkle a generous amount of dukkah over the top followed by the sausages, crumbled feta, parsley and toast.
- Season to taste, then serve and enjoy.
Dan & Steph’s love affair with American BBQ goes way back, and this Louisiana style snag is true to its Southern United States origins.
Packed with traditional Cajun flavours like garlic, paprika and thyme – it has a mild spice kick and a load of flavour to make your next barbie something special!
