Tunisian-inspired Baked Eggs with Merguez Sausages | Brunch Recipe

Toast the caraway and cumin seeds in a dry frying pan for a couple of minutes, taking care not to burn them. As soon as you smell their aroma wafting up from the pan, tip into a mortar and roughly crush with the pestle. Add the olive oil to the same pan and fry the sausages for a few minutes on each side until golden. Remove to a plate, cut each in half and set aside. Now add the peppers to the same pan and fry over a medium-high heat for 10 minutes or so until they are soft and just starting to catch a little at the edges. Add the crushed seeds, chilli flakes and sliced garlic and fry for another 30 seconds. Then pour in the tomatoes, add the sausage pieces and bring up to a simmer. Turn the heat down and allow to cook and thicken for around 15-20 minutes, by which time the sauce should be rich and have an almost jam-like consistency. Taste and season with a little salt and pepper. Using the back of a wooden spoon, make 2 hollows in the surface of the stew. Break an egg into each hollow and sprinkle over a little salt and pepper. Continue to simmer over a fairly low heat until the eggs are cooked to your liking – around 10 minutes for just-set white and a runny yolk. Scatter with the parsley and serve immediately.