Moroccan Merguez Ragout With Poached Eggs

Submitted by gailanng

"Oh boy, I've been Moroccan-inspired...look out! Also, see recipe #476458. From Food52."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

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.