Merguez, Chickpea, and Tomato Skillet

Ingredients

• 1 lb Finnsheep merguez coil, cut in thirds
• 1 onion, diced
• 3 garlic cloves
• 1 tsp cumin
• 1 can (14 oz) chopped tomatoes
• 1 can chickpeas, drained
• 4 eggs (optional)
• Cilantro

Method

1. 1

   Brown the merguez pieces in a wide skillet, then set aside.

2. 2

   Cook the onion in the rendered fat until soft, add garlic and cumin for 1 minute.

3. 3

   Add tomatoes and chickpeas, simmer 10 minutes, then return the sausage.

4. 4

   If you like, crack the eggs into wells in the sauce, cover, and cook 5 minutes until the whites set. Scatter cilantro and serve with bread.