Egg and Merguez Wraps

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. 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. 2.

   Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.

   5 min

3. 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. 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. 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