Moroccan Merguez Scotch Eggs
By Katherine OwenFebruary 26, 2025
Scotch eggs can go in many different directions, from classic British pub fare to globally inspired variations. This version wraps spiced ground lamb around the egg, using cumin, coriander, fennel, cinnamon, and tomato paste for a Merguez-style flavor. Merguez is a North African sausage, traditionally made with lamb or beef, seasoned with bold spices like cumin, coriander, cinnamon, and harissa, giving it a deep, smoky, and slightly spicy flavor. The eggs are carefully boiled, then breaded and fried until golden and crispy.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings (1 Scotch egg per serving)
Ingredients
- 4 large eggs (parboiled: 4 min runny, 8 min firm)
- 1 lb (450g) ground lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground fennel seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp minced garlic
- 1 tbsp chopped parsley or cilantro
- 1 tbsp tomato paste
- 1 tsp onion powder
- 1/4 tsp dried ginger
- Breading
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Frying
- Neutral oil (vegetable/canola), enough for deep or shallow frying
- Optional Garnish
- Herb salt (a mix of flaky salt with finely chopped herbs like parsley, thyme, or cilantro)
Instructions
- Boil the eggs – Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water (use a slotted spoon for control). Boil for 4 minutes for runny yolks, 8 minutes for firm yolks. Immediately transfer to an ice bath to stop the cooking. Let sit for at least 5 minutes before peeling.
- Peel the eggs with care – Gently tap each egg on a hard surface and roll to crack the shell. Peel under running water or use a spoon trick: Slide a spoon under the membrane to safely remove the shell without damaging the egg.
- Prepare the lamb mixture – In a bowl, mix ground lamb, tomato paste, cumin, coriander, fennel, cinnamon, cayenne, black pepper, salt, garlic, parsley, onion powder, and dried ginger until well combined.
- Wrap the eggs – Divide the lamb mixture into 4 equal portions. Flatten each portion into a thin patty. Gently wrap the meat around each egg, ensuring an even layer. Be careful not to press too hard to avoid breaking the yolk.
- Bread the eggs – Lightly coat each wrapped egg in flour, dip in beaten egg, then roll in panko breadcrumbs for a crispy coating.
- Fry – Heat oil to 350°F (175°C). Carefully lower each breaded egg into the oil and fry for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Rest before serving – For best results, let the eggs rest in the fridge for 5 minutes before serving.
- Garnish & serve – Sprinkle with herb salt and serve warm. Cut in half to reveal the yolk, or serve whole with dipping sauces.
chefs Notes
- For a lighter option, bake at 400°F (200°C) for 20 minutes.
- Dipping sauce ideas: Harissa yogurt, tzatziki, or chermoula complement the spices.
- For best results, chill the wrapped eggs for 10 minutes before breading to help them hold their shape.
- Lamb alternatives: Substitute with ground beef or a 50/50 mix of lamb and beef.
