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(→Ingredients)(3 intermediate revisions not shown) Line 1: Line 1: - == Moroccan Ragout with Poached Eggs ==+ [http://www.radialeng.com/re-duplex.htm JDI Duplex Mk4]- *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.+ [[category:Shopping]]- #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.+ - + - [http://www.seriouseats.com/recipes/2010/03/dinner-tonight-moroccan-ragout-with-poached-eggs-in-purgatory-recipe.html Moroccan Ragout with Poached Eggs]+ - + - [[Moroccan Ragout with Poached Eggs]]+ - [[Recipes]]+ - + - [[category:Food]]+ - [[category:Recipes]]+ Current revision as of 15:55, 22 February 2011
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