Ingredients
-
1/2
-
1
-
4
-
1
-
1
-
1
-
1
-
2
-
8
-
1/2
-
-
-
-
-
Directions
Moroccan Merguez Ragout With Poached Eggs, Oh boy, I’ve been Moroccan-inspired look out! Also, see recipe #476458 From Food52 , Oh boy, I’ve been Moroccan-inspired look out! Also, see recipe #476458 From Food52
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Steps
|
1
Done
|
Heat the Olive Oil in a Large Frying Pan Over Medium Heat. Add the Onion and Saute Until Golden. Toss in the Garlic and Cook Another 2 Minutes. Add the Merguez and Saute Until Almost Cooked Through, About 3 Minutes. |
|
2
Done
|
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
Done
|
Crack the Eggs Over the Mixture, Cover and Cook Until the Whites Set, but the Yolks Are Still Soft. |
|
4
Done
|
Divide the Eggs and Ragout Among Four Warmed Bowls Using a Large Spoon. Top With a Sprinkling of Cilantro and About 1 Teaspoon of Harissa For Each. |
|
5
Done
|
Serve Immediately With Crusty Bread. |
