Monday, February 6, 2012

Moroccan ragout with poached eggs

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When I saw this recipe highlighted on Food52, I knew that I had to make it soon and I knew it was going to be amazing. Sausage and tomato sauce with Moroccan spices and poached eggs? Yes please. I changed the recipe a bit, reducing the amount of oil, using Spanish chorizo instead of merguez sausage, and substituting potatoes for half the sausage. It really was fantastic - we gobbled up half of it for dinner on Saturday night and the leftovers were even better for lunch the next day. And I might have eaten the last remaining bit for breakfast today. This is one of those standout dishes that I'd happily eat for every meal of the day - I already can't wait to make it again!

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Moroccan ragout with poached eggs
Adapted from Food52
Serves 4

Some notes: if you are sensitive to heat, you might want to reduce the amount of harissa. The 2 tbs in the recipe makes for a pretty spicy dish. Also, if you would like to make this vegetarian, you could use chickpeas, soy chorizo, or more potatoes in place of the sausage.

1/4 cup extra virgin olive oil
1 large onion, chopped
4 large garlic cloves, minced
8 oz. small potatoes, cut into 1/3-inch slices
8 oz. merguez sausage, Spanish chorizo, or hot Italian sausage, sliced 1/2-inch thick
1 tbs ras al hanout (Moroccan spice blend)
1 tsp sweet smoked paprika
1 tsp kosher salt
2 (15-ounce) cans chopped tomatoes, preferably fire-roasted
2 tbs harissa
4 - 8 large eggs (depending if you want 1 or 2 per serving)
Chopped cilantro, for serving
Warm, crusty bread, for serving

In a large frying pan, heat the olive oil over medium heat. Add the onions and saute until golden. Add garlic and cook for 2 minutes. Add the sausage and potatoes and cook until sausage is almost fully cooked through, about 3 minutes. At this point, spoon off excess fat if you want.

Stir in ras al hanout, smoked paprika, and salt and cook for 1 minute. Add the tomatoes and harissa and cook until sauce has thickened slightly and potatoes are tender, about 5 minutes.

Make several shallow pits in the sauce and crack eggs into the pits. Cover the pan and cook until the whites are set but yolks are still runny, about 6 - 7 minutes. Sprinkle with cilantro and serve immediately with crusty bread on the side.

12 comments:

  1. This is absolutely my kind of meal - looks amazing!

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  2. This looks delicious and I know my husband would be happy if I made this for breakfast, lunch, or dinner!

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  3. So unique! Looks and sounds fantastic!! :)

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  4. This reminds me of shakshuka, but with sausage. I love Moroccan flavors, I need to cook with them more.

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  5. Great idea!! I'm always looking for easy meals with eggs - I love the idea of pairing them with a ragout!

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  6. ooh, that looks like my kind of meal as well! especially when you can just reheat while you cook an egg--nice and quick :)

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  7. Poached eggs on anything equals success. I wonder if I could adapt this to use some stew beef I have frozen? I love the flavors here.

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    1. Absolutely - I think it would be great with a number of different proteins.

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  8. I LOVE Moroccan food- this looks great!

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  9. I'll be making this with my favorite vegetarian sausage. Anything moroccan always sounds ideal to me.

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