It is a very delicious recipe and easy to make I guarantee you.
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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.