Moroccan Merguez Ragout with Poached Eggs

By Muzungu

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

Details

Servings 4
Adapted from food52.com

Preparation

Step 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.

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.

4.Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa.


erguez is really easy to make. If have a few minutes, mix together 1 pound ground lamb with 1/4 cup finely minced cilantro stems, 1 1/2 TBS ras el hanout, 2 minced garlic cloves, 1 TBS harissa, 1 TBS extra virgin olive oil and kosher salt to taste. Roll into sausage-like cylinders, store in plastic wrap and refrigerate until ready to use. VOILA, Merguez.