Moroccan Merguez Ragout with Poached Eggs

  • 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, see note above
  • 1 teaspoon Spanish sweet smoked paprika
  • 1 teaspoon kosher salt
  • 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
  • 8 extra-large eggs
  • 1/2 cup roughly chopped cilantro, stems included
  • 2 tablespoons harissa, see note above
  • warm crusty bread, for serving
  1. 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.
  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. Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa.
  5. Serve immediately with crusty bread.


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