Moroccan Merguez Ragout With Poached Eggs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.