Moroccan Merguez Ragout With Poached Eggs Recipes

MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS

Moroccan Merguez Ragout With Poached Eggs image

Make and share this Moroccan Merguez Ragout With Poached Eggs recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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 warmed bowls using a large spoon. Top with a sprinkling of cilantro and about 1 teaspoon of Harissa for each.
Serve immediately with crusty bread.

Nutrition Facts : Calories 823, Fat 70.8, SaturatedFat 18.4, Cholesterol 482.5, Sodium 1643.7, Carbohydrate 17, Fiber 3.5, Sugar 7.8, Protein 30.3

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