Merguez sausage with flatbreads, chilli sauce and poached eggs

SERVES 2

READY IN 50 mins

INGREDIENTS ● 6 GOODQUALITY MERGUEZ SAUSAGES ● 4 POACHED EGGS ● 4 FLATBREADS ● 4TBSP LABNEH OR GREEK YOGURT ● 1 SMALL AVOCADO, HALVED, STONED AND PEELED ● FOR THE CHILLI SAUCE ● 6 RED CHILLIES, DESEEDED ● 1 GARLIC CLOVE ● 1½TBSP APPLE CIDER VINEGAR ● 100ML OLIVE OIL ● ¼TSP GROUND CUMIN ● ½ BUNCH OF FRESH CORIANDER, PLUS EXTRA TO GARNISH ● 1 VINE TOMATO, QUARTERED ● 1TSP SOFT LIGHT BROWN SUGAR ● ½TSP SEA SALT ● BLACK PEPPER ● OLIVE OIL, FOR BRUSHING

1 Start by making the chilli sauce. Toast the chillies in a small non-stick frying pan over a high heat for a few minutes until they start to blister. Add the garlic and 150ml water, reduce the heat and simmer for 3-5 mins until the water has halved in volume. Remove from the heat and allow to cool for 10 mins.

2 Place the chilli water into a food processor, add the cider vinegar, olive oil, cumin, coriander and tomato. Add the sugar and season with salt and pepper. Blend until you have a sauce with a pulpy texture – it doesn’t need to be completely smooth. Put the chilli sauce into a small serving bowl and set aside until needed.

3 Preheat the grill to high. Have a small pot of simmering water ready to cook the eggs. Brush a small non-stick oven tray with olive oil, place the sausages on the tray with space in between each one and grill for 10–15 mins, turning every few minutes until they are golden.

4 Poach the eggs to your liking and warm the flatbreads in the oven for 2 mins.

5 To assemble, spread 2tbsp of labneh or Greek yogurt across the centre of each plate, thinly slice the avocado and lay it on top of the labneh. Criss-cross the merguez sausages across each plate, add 2 poached eggs and drizzle with the chilli sauce. Serve with the flatbreads and garnish with a few sprigs of coriander.