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Moroccan Merguez Ragout with Poached Eggs

Moroccan Merguez Ragout with Poached Eggs
You can never have too many main course recipes, so give Moroccan Merguez Ragout with Poached Eggs a try. This recipe makes 4 servings with 796 calories, 31g of protein, and 66g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. Head to the store and pick up onion, fire-roasted tomatoes, garlic cloves, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

1
Heat the olive oil in a large frying pan over medium heat.
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Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
2
Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes.
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GarlicGarlic
OnionOnion
3
Add the merguez and sauté until almost cooked through, about 3 minutes.
4
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.
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Ras El HanoutRas El Hanout
PaprikaPaprika
SpicesSpices
ToastToast
SaltSalt
5
Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
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TomatoTomato
6
Crack the eggs over the mixture, cover, and cook until the whites set but the yolks are still soft.
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Egg YolkEgg Yolk
EggEgg
7
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.
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CilantroCilantro
HarissaHarissa
EggEgg
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BowlBowl
8
Serve immediately with crusty bread.
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Crusty BreadCrusty Bread
DifficultyNormal
Ready In15 m.
Servings4
Health Score15
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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