Moroccan Merguez Ragout with Poached Eggs

Time

Prep 15 min · Cook 15 min · 30 min total

Difficulty

easy

1. 1

   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. 2

   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.

   5 min
3. 3

   Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.

4. 4

   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. Serve immediately with crusty bread.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.