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, 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
Preparation:
- 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.
- Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa.
- Serve immediately with crusty bread.
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