Moroccan Merguez Ragout With Poached Eggs

• extra virgin olive oil↗1⁄2 cup
• large onion↗1

  small dice

• large garlic cloves↗4

  peeled and minced

• merguez sausage↗1 lb

  sliced 1/2-inch thick (can sub fresh Italian sausage or see Homemade Merguez Sausage)

• ras el hanout spice mix1 tablespoon

  store-bought or many recipes on food.com

• spanish sweet smoked paprika↗1 teaspoon
• kosher salt↗1 teaspoon
• fire-roasted tomatoes↗2

  (15 ounce) cans (like Muir Glen)

• extra-large eggs8
• cilantro1⁄2 cup

  roughly chopped, stems included

• harissa↗
• warm crusty bread

  for serving

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.

4. 4

   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.

5. 5

   Serve immediately with crusty bread.