This filling breakfast wrap features scrambled eggs and chorizo or merquez sausage, red or green bell pepper, onion & feta cheese in a warm tortilla.
4 oz. merquez or chorizo sausage
1 red and/or green bell pepper, diced
1 onion, diced
1 garlic clove, minced
2 tbsp. water
1⁄4 tsp. ground cumin
Salt and freshly ground pepper
3-4 oz. feta cheese, crumbled
2 lavash (24- x 9-in.), halved, or 4 large flour tortillas, warmed
1. Slice sausage and sauté in a heavy skillet over med. heat until brown around the edges. Remove sausage; in drippings, sauté pepper, onion, and garlic until translucent. Add sausage back to skillet; remove pan from heat.
2. Whisk eggs with water, cumin, and salt and pepper to taste. Replace skillet over med. heat. When hot, add eggs. Scramble until barely set; sprinkle feta on top. Cover skillet and cook just until cheese melts slightly and eggs are set.
3. For service, wrap eggs in lavash, forming a cone-shape. Place in napkin-lined baskets and accompany with fruited couscous salad.