Egg and merguez wraps for a delicious breakfast boost

Ingredients for Egg and merguez wraps

• 8 large eggs

• 240 g plain full-fat Greek yoghurt

• 30 ml fresh lemon juice

• 1 garlic clove, finely grated

• kosher salt

• 30 ml extra-virgin olive oil

• 450 g merguez sausage, casings removed

• 4 lavash or large flour tortillas

• 75 g small red onion, halved, thinly sliced

• 4 dill pickles, sliced crosswise 0.5 cm thick

• 90 g mint leaves

How to make Egg and merguez wraps

1. Bring a medium saucepan of water to the boil. Carefully lower in the eggs and cook for 8 minutes. Transfer the eggs to a bowl of ice water using a slotted spoon; allow to cool. Peel the eggs, then slice each one crosswise into 5 pieces.

2. Meanwhile, mix the yoghurt, lemon juice, and garlic in a small bowl; season the yoghurt sauce with salt to taste.

3. Heat oil in a large frying pan over medium-high heat. Add the sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten. Cook, undisturbed, until browned underneath, about 4 minutes. Turn the sausage over, breaking it into smaller pieces with the spoon. Cook until cooked through and crisp, about 3 minutes. Transfer the sausage and its drippings to a medium bowl and set the frying pan aside.

4. Lay out the lavash on a work surface. Spread 60 ml of the yoghurt sauce over each piece, leaving a 2.5 cm border. Top with the sausage, dividing it evenly. Add 10 slices of egg in a single layer on each, followed by the red onion, pickles, and mint. Fold in the two sides of the lavash and, starting from the unfolded edge, roll up tightly.

5. Set the reserved frying pan over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn the wraps over and cook until golden brown and crisp on the other side. Transfer to a cutting board. Repeat with the remaining wraps.

6. Cut the wraps in half crosswise and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.