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Merguez Ragout with Poached Eggs

September 12, 2012 By Valerie

It was not an easy decision. Our 3 finalists had to be tasted several times (tough job) to decide on the winner of the 2012 Tagine Contest. The winner of the contest and a Clay Coyote Dutch Oven was…

Merguez Ragout with Poached Eggs
by Emily Swantner 

  • ¼ cup extra virgin olive oil
  • 1 large onion, small dice
  • 4 large garlic cloves, peeled and minced
  • 1 pound merguez sausage, sliced ½-inch thick
  • 2 teaspoons Ras el Hanout, homemade or store bought
  • ½ teaspoon cayenne, optional
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon kosher salt
  • 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
  • 8 extra-large eggs
  • ½ cup roughly chopped cilantro, stems included
  • 2 tablespoons Harissa, homemade or store bought
  • warm crusty bread, for serving

Method

Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.

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.

Crack the eggs over the mixture, cover and cook until the white sets, but the yolk is still soft.

Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa.

Serve immediately with crusty bread.

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Filed Under: Recipes Tagged With: clay, clay coyote, clay pot, Cooking In Clay, cooking with clay, cookware, couscous, emily swantner, flameware, foodie pots, hutchinson mn, local food, Mediterranean Diet, merguez ragout with poached eggs, sausage brunch, tagine, tagine contest 2012, tagine contest winner

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