Moroccan Merguez Ragout with Poached Eggs

• servings: 4 servings
• total time: 15 minutes

Ingredients

1/2 cup extra virgin olive oil

1 large onion, cut into small dice

4 large garlic cloves, minced

1 pound merguez sausage, cut into 1/2-inch thick-slices

1 tablespoon ras el hanout

1 teaspoon sweet smoked paprika

1 teaspoon kosher salt

Two 15-ounce cans fire-roasted diced tomatoes, preferably Muir Glen

8 extra-large eggs

1/2 cup roughly chopped cilantro, stems included

2 tablespoons harissa

Warm crusty bread, for serving

Directions

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, 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 4 warm bowls and top each portion with 2 of the eggs, a sprinkling of cilantro, and a teaspoon of harissa.

Serve immediately with crusty bread.

Nutrition

• Serving Size: 4
• Calories: 778 kcal
• Total Fat: 59 g
• Saturated Fat: 14 g
• Unsaturated Fat: 0 g
• Cholesterol: 534 mg
• Sodium: 1684 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 38 g