Pairs well with Mergais with Vegetable Compote and Egg
Show only recipes from France
Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
🍯
🧂
🍋
🍫
🌶️
🍄
Mergais with Vegetable Compote and Egg
(2.5)
358.1K views • 3mo ago
11.9K
273
3.3% engagement
A dish featuring mergais sausages cooked in olive oil, served with a reduced vegetable compote seasoned with spices and coriander, topped with gently cooked eggs.
00:40:00 total
Serves 3
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- mergais sausages - 6 (6 pieces)
- olive oil - watch the video to see (for cooking)
- onion - watch the video to see (chopped for compote)
- pepper - watch the video to see (chopped for compote)
- garlic - watch the video to see (chopped for compote)
- spices - 1 teaspoon (about 1 teaspoon dissolved spices)
- salt - a pinch (a pinch)
- sugar - a pinch (a little to balance acidity)
- cane sugar - a pinch (to balance acidity)
- coriander leaves - watch the video to see (a few leaves added at end)
- eggs - watch the video to see (for topping, cooked in pan)
- harissa sauce - watch the video to see (optional, for flavor)
Instructions
- Cook the mergais: Heat pan on high to about 110°C, add olive oil and place naked mergais sausages in the pan. Cook for about 1 minute, then turn them and cook for another 2 minutes covered with a lid.
- Prepare the vegetable compote: Remove lid and keep the fat from the mergais in the pan. Add chopped onion, pepper, and garlic. Cook until vegetables start releasing water and become like a compote. Reduce the mixture until dry.
- Season the compote: Add about a teaspoon of dissolved spices, a pinch of salt, and a little sugar. Mix well and cook further to blend flavors. Optionally add harissa sauce for heat and acidity.
- Simmer the sauce: Cook the compote mixture for about 30 minutes until well mixed and reduced.
- Add coriander and mergais: Add a few coriander leaves to the sauce to diffuse flavor. Place the cooked mergais back into the sauce and push them gently into the sauce.
- Cook eggs in the pan: Heat the pan to about 60°C. Make holes in the pan and crack eggs into ladle, then pour into the pan. Cook with lid on for 2 to 4 minutes until whites are set and yolks remain runny.
- Serve: Remove lid and serve the mergais with the vegetable compote and eggs. Optionally garnish with cheese curds.
