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
- Produce
- Cilantro (1/2 cup)
- Onion, large small (1)
- Tomatoes, fire-roasted (2 15-ounce cans)
- Meat
- Merguez sausage (1 pound)
- Condiments
- Harissa (2 tablespoons)
- Cooking & Baking
- Garlic cloves, large (4)
- Kosher salt (1 teaspoon)
- Olive oil, extra virgin (1/2 cup)
- Spanish sweet smoked paprika (1 teaspoon)
- Bread & Baked Goods
- Bread, crusty (1)
- Refrigerated
- Eggs, large (8)
- Other
- 1 tablespoon ras el hanout, see note above
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published September 15, 2009 (3 years ago).
10 people saved this recipe.
