1/4 teaspoon black pepper (or 1/8 teaspoon cayenne pepper)
Small handful of chopped cilantro (or parsley)
6 large eggs
Salt to taste
Cumin to taste
Garnish: chopped cilantro (or parsley)
Cook the sausage in a large skillet or n the base of a tagine until the meat tests done. If there is a large amount of fat from the sausage, remove the excess, leaving nough to continue cooking. If the sausage was low-fat, you may need to add a little olive oil to the pan at this point.
Add the onion, tomatoes, olives and seasoning and cook for about 5 minutes.
Pour the eggs directly over the sausage and veggies. 4. Break the yolks, and allow the eggs to simmer until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done. 5. Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped parsley, and serve.