Moroccan Merguez Ragout with Poached Eggs

Ingredients

1/2 cup extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 pound merguez sausage, sliced 1/2-inch thick
1 tablespoon ras el hanout
1 teaspoon Spanish sweet smoked paprika
1 teaspoon kosher salt
2 15-ounce cans Muir Glen fire-roasted tomatoes
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
2 tablespoons harissa, see note above
warm crusty bread, for serving

Note: Ras el Hanout translates to "top of the shop" and refers to the top combination of spices a Moroccan spice vendor can sell.

Instructions

Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
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.
Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa.
Serve immediately with crusty bread.

Moroccan Merguez Ragout with Poached Eggs

Ingredients

Instructions

Tags

Hi There!