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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