Merguez Sausage with Tahini Flatbreads and Poached Eggs

• olive oil, for brushing
• 6 good-quality merguez sausages
• 4 Poached Eggs
• 4

Start by making the chilli sauce. Toast the chillies in a small non-stick frying pan over a high heat for a few minutes until they start to blister. Add the garlic and 150ml (5fl oz) water, reduce the heat and simmer for 3–5 minutes until the water has halved in volume. Remove from the heat and allow to cool for 10 minutes.

Place the chilli water into a food processor, add the cider vin