Homemade Recipes

Ingredients:

12 cup extra virgin olive oil

1 onion (cut into small dice)

4 garlic cloves (minced)

1 lb merguez sausage (cut)

1 tbsp ras el hanout

1 tsp paprika (sweet smoked)

1 tsp kosher salt

30 diced cherry tomatoes (15 ounce, preferably muir glen)

8 large eggs

12 cup chopped cilantro (roughly, stems included)

2 tbsps harissa

crusty bread

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, 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 whites set but the yolks are still soft.

Spoon the ragout into 4 warm bowls and top each portion with 2 of the eggs, a sprinkling of cilantro, and a teaspoon of harissa.

Serve immediately with crusty bread.