Baked Eggs With Merguez Sausage Tomatoes And Smoky Paprika Recipes

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MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS



Moroccan Merguez Ragout With Poached Eggs image

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

1/2 cup extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 lb merguez sausage, sliced 1/2-inch thick (can sub fresh Italian sausage or see Homemade Merguez Sausage)
1 tablespoon ras el hanout spice mix (store-bought or many recipes on food.com)
1 teaspoon spanish sweet smoked paprika
1 teaspoon kosher salt
2 (15 ounce) cans fire-roasted tomatoes (like Muir Glen)
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
harissa
warm crusty bread, for serving

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

BAKED EGGS WITH MERGUEZ SAUSAGE, TOMATOES, AND SMOKY PAPRIKA



Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika image

Provided by Diana Yen

Categories     Egg     Tomato     Breakfast     Bake     Sausage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, finely diced
2 garlic cloves, minced
1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled
1 (14.5-ounce) can chopped fire-roasted tomatoes
1 1/2 teaspoon Spanish sweet smoked paprika
1/2 teaspoon kosher salt
8 large eggs
1/2 cup cilantro, roughly chopped
Toasted bread, for serving
Special Equipment:
8 ramekins or oven-safe bowls

Steps:

  • Preheat oven to 400°F.
  • Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
  • Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
  • Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
  • Serve immediately with toasted bread.

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