Moroccan Merguez Ragout With Poached Eggs |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Oh boy, I've been Moroccan-inspired...look out! Also, see Homemade Merguez Sausage. From Food52. Ingredients:
1/2 cup extra virgin olive oil |
1 large onion, small dice |
4 large garlic cloves, peeled and minced |
1 lb merguez sausage, sliced 1/2-inch thick (can sub fresh italian sausage or see homemade merguez sausage) |
1 tablespoon ras el hanout spice mix (store-bought or many recipes on food.com) |
1 teaspoon spanish sweet smoked paprika |
1 teaspoon kosher salt |
2 (15 ounce) cans fire-roasted tomatoes (like muir glen) |
8 extra-large eggs |
1/2 cup roughly chopped cilantro, stems included |
harissa |
warm crusty bread, for serving |
Directions:
1. Heat the olive oil in a large frying pan over medium heat. Add the onion and saute until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and saute until almost cooked through, about 3 minutes.
2. Lower the heat to medium-low and add the Ras el Hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
3. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
4. Divide the eggs and ragout among four warmed bowls using a large spoon. Top with a sprinkling of cilantro and about 1 teaspoon of Harissa for each.
5. Serve immediately with crusty bread.
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