- 1/4 cup extra virgin olive oil
- 1 large onion, small dice
- 4 large garlic cloves, peeled and minced
- 1 pound merguez sausage, sliced 1/2-inch thick
- 1 tablespoon ras el hanout
- 1 teaspoon Spanish sweet smoked paprika
- 1 teaspoon kosher salt
- 2 fifteen-ounce cans fire-roasted tomatoes
- 8 extra-large eggs
- 1/2 cup roughly chopped cilantro, stems included
- 2 tablespoons harissa (optional)
- Warm crusty bread, for serving
- In a large (12-inch) pan, heat the oil over medium heat. Add the onion and cook, stirring occassionally, until golden, then add the garlic and cook for 2 minutes more. Add the merguez sausage slices and cook for a few more minutes, until almost cooked through.
- Lower the heat to medium-low and add the paprika, ras el hanout, and salt. Cook until the spices marry and lightly toast, about 1 minute. Add the tomatoes and bring to a boil, then simmer for a few minutes until thickened.
- Crack the eggs into the sauce and cover. Simmer gently until the whites are set and the yolk is still runny.
- Spoon some sauce into shallow bowls and top with the eggs. Sprinkle with cilantro and, if desired, dollop with a little harissa. Serve with the bread.