Serves 4
15 min
Moroccan Merguez Ragout with Poached Eggs
Recipe GLPR3a8f2c67b827eb
A vibrant North African-inspired sauté of spiced merguez sausage, caramelized onions, and garlic simmered in a fragrant tomato base infused with ras el hanout and harissa, topped with gently poached eggs and fresh cilantro. Served with warm crusty bread for dipping.
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Ingredients
1/2 cup extra virgin olive oil
1 large onion, diced small
4 large garlic cloves, minced
1 pound merguez sausage, sliced 1/2-inch thick
1 tablespoon ras el hanout
1 teaspoon sweet smoked paprika
1 teaspoon kosher salt
Two 15-ounce cans fire-roasted diced tomatoes
2 tablespoons harissa
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
Warm crusty bread, for serving
Directions
Heat the olive oil in a large, deep skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, then stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the merguez sausage slices to the skillet and cook for 2–3 minutes, stirring occasionally, until lightly browned on the surfaces.
Sprinkle the ras el hanout, smoked paprika, and kosher salt over the sausage and onion mixture. Stir well to coat all the ingredients with the spices, cooking for about 30 seconds until the spices become fragrant.
Pour in both cans of fire-roasted diced tomatoes (with their juices) and stir in the harissa until well combined. Bring the ragout to a gentle simmer over medium heat.
Create 8 shallow indentations or wells in the simmering ragout using the back of a spoon. Gently crack one egg into each well, being careful not to break the yolks.
Cover the skillet partially and continue to simmer for 3–4 minutes until the egg whites are set and opaque but the yolks remain intact. The eggs should reach an internal temperature of 160°F for food safety.
Remove from heat and sprinkle the cilantro generously over the top. Serve immediately in bowls with warm crusty bread on the side for dipping into the rich, spiced sauce.
