For a quick, tasty crowd pleaser, look no further than sheet-pan merguez with fried eggs.
in a small bowl to combine. Set tahini yogurt aside.¾ cup coarsely chopped mixed tender herbs in a large nonstick skillet over medium-high. Crackinto skillet and season with kosher salt.
Cook, rotating skillet occasionally to ensure even browning, until the whites are golden brown and crisp around the edges and set around the yolks , about 2 minutes. Remove eggs in pan from heat.Spread reserved tahini yogurt over each plate and top with hash and eggs. Scatter remaining herbs over; season with
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