1 lb. Merguez Sausage
6 sliced in halfCornichons
8 large eggs
1 cup plan Greek yogurt
2 Tbsp. fresh lemon juice
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil
4 large tortillas
1/2 small red onions, thinly sliced
3 cups mint leaves
Bring a medium pot of water to boil. Slip in the egg and cook 8 minutes. Transfer to a bowl of ice water each egg and let cool. Peel eggs, then slice each crosswise into 5 pieces.
Meanwhile, mix yogurt, lemon juice and garlic in a small bowl. Season with salt.
Heat oil in a large skillet over medium-high. Add the Merguez sausage and press down with a spatula to flatten. Cook for 4 minutes. Break the sausage into small pieces. Cook another 3 minutes; until cooked and crisp.
Layout tortillas on a work surface. spread 1/4 cup yogurt sauce over each. Top with Merguez Sausage, 10 egg slices in a single layer, red onion, pickles and mint. Fold in 2 sides of tortilla and, starting at an unfolded edge, roll up tightly.
Put a skillet over medium heat and cook 2 wraps until golden brown underneath, about 2 minutes. Turn over and do the same. Transfer to a cutting board and cut wraps in half crosswise. Repeat operation for the remaining wraps.
Credit: Bon Appétit