Serve this dish with fresh, still-warm bread for mopping up all those delicious juices.
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
1 Tbsp. olive oil
1 red onion, finely sliced
2 garlic cloves, finely sliced
2 tsp. ras el hanout
1 Tbsp. tomato purée
275 g lamb merguez sausages
400 g tin chopped tomatoes
400 g tin green lentils, drained and rinsed
1 Tbsp. pomegranate molasses
4 medium egg
Handful of fresh mint, leaves picked
Directions
Step 1Heat the oil in a large, lidded frying pan over a medium heat. Fry the onion and peppers for 6–8min, or until soft. Add the garlic and ras el hanout and continue to cook for 1min, then add the tomato purée. Cook out for 2min.
Step 2Remove and discard the skins from the sausages and roughly chop the meat. Add to the pan and cook for 4–5min, breaking up the sausages with a wooden spoon, until browned and starting to crisp.
Step 3Add the tomatoes and lentils. Half-fill the tomato tin with water and add to the pan. Cook for 6–8min, or until the liquid has reduced. Add the pomegranate molasses and season well to taste.
Step 4Over a low heat, make 4 indents in the lamb mix and crack the eggs into the holes. Cover with the lid and cook for 5–6min, or until the eggs are cooked to your liking. Scatter over the fresh mint to serve.
GH TIP
Add chilli flakes for more of a fiery heat, or a freshly chopped red chilli.
Per serving:
Calories: 371
Protein: 24g
Fat: 22g
Saturates: 8g
Carbs: 17g
Sugars: 9g
Fibre: 7g
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
