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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Moroccan Ragout with Poached Eggs Recipe

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This recipe for Moroccan Ragout with Poached Eggs is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. extra virgin olive oil
1 large onion - diced
4 large garlic cloves - minced
1 lb. ground pork sausage
1 tbsp. Ras el Hanou
1 tsp. sweet smoked paprika
1 tsp. salt
2 15-oz. cans fire-roasted tomatoes
8 extra-large eggs
2 tbsp. harissa
Warm crusty bread, for serving
Directions:
Directions:
Heat oil in a large frying pan over medium heat. Add the onion and garlic and sauté until golden, 2-3 minutes. Add ground pork sausage and stir to cook while breaking up into smaller pieces, 4-5 minutes.

Lower heat to medium-low and add the Ras el Hanout, paprika, and salt. Stir to combine and toast spices until fragrant. Add tomatoes.

Turn up heat to medium and cook until the mixture becomes thick and bubbly, 5-7 minutes.

Crack eggs over the mixture, cover quickly and cook for 2-3 minutes until the whites are set but the yolks are still runny.

Serve in bowls using a large spoon, be careful not to crack the yolks in transit. Garnish with a small scoop of Harissa and serve with crusty toasted bread.
Personal Notes:
Personal Notes:
This is a non-traditional take on a traditional Moroccan dish. If you have actual merguez sausage in your grocery store, you can use that instead of ground breakfast sausage. Be careful with the spices as this dish can get hot very quickly, but it is absolutely delicious. Can be a brunch food just as well as a dinner food.

 

 

 

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