Egg and Merguez Wraps
Egg and Merguez Wraps is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Bring a medium pot of water to a boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring a medium pot of water to a boil.
Carefully slip in eggs and cook 8 minutes.
Transfer to a bowl of ice water with a slotted spoon; let cool.
Peel eggs, then slice each crosswise into 5 pieces.
Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.
Heat oil in a large skillet over medium-high.
Add 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 sausage over; break into smaller pieces with spoon.
Cook until cooked through and crisp, about 3 minutes.
Transfer sausage along with drippings to a medium bowl.
Reserve skillet.
Lay out lavash on a work surface.
Spread 1/4 cup yogurt sauce over each, leaving a 1" border.
Top with sausage, dividing evenly.
Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint.
Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly.
Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes.
Turn over and cook until golden brown and starting to crisp on the other side.
Transfer to a cutting board.
Repeat with remaining wraps.
Cut wraps in half crosswise.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
