Moroccan Eggs & Mergues Sausage Poached In Red Sauce
"The sausage is cooked in a delicious smoky sauce of tomatoes, onion, garlic and Moroccan spices, the eggs are cooked on top poached right in the sauce. Merguez sausage is a Moroccan sausage made of lamb that can be found in specialty food markets, if you cannot find it then Spanish chorizo will work good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (365.9 g)
- Calories 649.1
- Total Fat - 54.8 g
- Saturated Fat - 15.8 g
- Cholesterol - 393.2 mg
- Sodium - 1749.2 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 2.2 g
- Sugars - 4.8 g
- Protein - 26.3 g
- Calcium - 90.7 mg
- Iron - 3 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden, about 5 minutes Toss in the garlic and cook another 2 minutes. Add the sausage slices and sauté until almost cooked through, about 3 minutes.
Step 2
Lower the heat to medium-low and add the ras el hanout spices, 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.
Step 3
Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
Step 4
Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa.
Step 5
Serve immediately with crusty bread
Tips
No special items needed.
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