Egg and Merguez Wraps
Warm, crispy wraps filled with spicy merguez sausage, soft-boiled eggs, and fresh mint, served with a tangy yogurt-garlic sauce. These Mediterranean-inspired wraps make for a satisfying meal with a perfect blend of flavors and textures.
Ingredients
- •8 whole large eggs
- •1 cup plain whole-milk Greek yogurt
- •2 Tbsp fresh lemon juice
- •1 clove garlic
- •1 tsp Kosher salt
- •2 Tbsp extra-virgin olive oil
- •1 lb merguez sausage
- •4 pieces lavash or large flour tortillas
- •½ whole red onion
- •4 whole dill pickles
- •3 cups mint leaves
Cooking Instructions
- 1.
Bring 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.
15 min
- 2.
Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.
5 min
- 3.
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.
8 min
- 4.
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.
10 min
- 5.
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.
8 min
