Moroccan Merguez Ragout With Poached Eggs Recipes
MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS
Make and share this Moroccan Merguez Ragout With Poached Eggs recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
- 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.
Nutrition Facts : Calories 823, Fat 70.8, SaturatedFat 18.4, Cholesterol 482.5, Sodium 1643.7, Carbohydrate 17, Fiber 3.5, Sugar 7.8, Protein 30.3
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