Moroccan Merguez Ragout with Poached Eggs
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Author Notes: Merguez sausage is a distinctly spiced Moroccan sausage made of lamb that can be found in specialty food markets. If you cannot find merguez in your area, use whatever sausage suits your taste, but I particularly like Spanish chorizo. Harissa is a fiery condiment found on most North African tables and is used to spice up dishes to suit your palate. Ras el Hanout translates to "top of the shop" and refers to the top combination of spices a Moroccan spice vendor can sell. You can find both harissa and ras el hanout at www.gourmetfoodstore.com, or you can make your own. - ecswantner - epicureanodyssey
Food52 Review: We ate this for lunch and agreed it was the perfect meal for the middle of the day -- or the beginning of the day, or the end of the day. The spicy merguez (you can use hot Italian sausage if you can't find merguez or chorizo) is bathed in a lush, smoky sauce of tomatoes, onion, garlic and spices; when you cut into the soft eggs on top, poached right in the sauce, the buttery yolk combines with the rest of the dish and mellows any sharp edges. We found that we didn't need all of the oil, as the sausage gave off a lot of its own fat, so we just spooned off some of the extra oil before poaching the eggs. - A&M - A&M
Serves 4
- 1/2 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, see note above
- 1 teaspoon Spanish sweet smoked paprika
- 1 teaspoon kosher salt
- 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
- 8 extra-large eggs
- 1/2 cup roughly chopped cilantro, stems included
- 2 tablespoons harissa, see note above
- warm crusty bread, for serving
- 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 whites set, but the yolks are still soft.
- Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa.
- Serve immediately with crusty bread.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Brunch Eggs
Tags: breakfast, doubled easily, eggs, Entrees, lamb
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6 days ago epicureanodyssey
Glad you enjoyed it, Jennifer! I continue to make it each chance I get. BTW, if you are anywhere near a Whole Foods Market, they often have merguez.
11 days ago Jennifer Getchell
This is a fantastic recipe. I used homemade spicy Italian sausage from my local market which has a bit of a kick. I made the Harissa sauce myself but found the dish was spicy enough without it and it added 1/2 an hour to prep. I also made the ras el hanout, which was easy. I halved the recipe for 2 of us and there was enough for a 3rd serving. We'll be branching on this again tomorrow!!!
3 months ago epicureanodyssey
Sdschorr, If you are in the mood, here is my version of merguez, which I don't put in casing.
Merguez Sausage
Recipe By: Emily C. Swantner, www.epicureanodyssey.com
Yield: 2 pounds sausage
SPICE MIX:
1 tablespoon sweet paprika
1 tablespoon Spanish smoked paprika
2 teaspoons cumin seeds, lightly toasted and crushed with a mortar and pestle
2 teaspoons coriander seeds, lightly toasted and crushed with a mortar and pestle
1 teaspoon ground cinnamon
1 teaspoon ground cayenne chile
1/2 teaspoon kosher salt
1/2 teaspoon freshly milled black pepper
FOR THE MERGUEZ SAUSAGE:
2 pounds ground lamb, with a minimum of 20% fat content
1 recipe Spice Mix
1 tablespoon water
1 tablespoon sherry vinegar
1 1/2 tablespoons minced garlic
1/4 cup roughly chopped cilantro
1/2 cup roughly chopped flat-leaf parsley
extra virgin olive oil, for cooking
SPICE MIX:
In a small bowl, combine all the spices and mix well. Set aside.
FOR THE MERGUEZ SAUSAGE:
In a medium-large bowl, combine the lamb, Spice Mix, water, sherry vinegar, garlic, cilantro and garlic. Wet your hands with water, and knead to mix thoroughly. Pinch a small piece of the lamb mixture and cook in a little olive oil to check for seasoning. Adjust as necessary.
Portion the sausage into 2-ounce pieces, and roll into a cigar-like shape. Over medium-high heat, add a little olive oil to a medium fry pan. Add the sausage and cook until golden on one side, then roll the sausages so they cook evenly. They are best cooked to medium doneness. ALTERNATIVELY, you can grill the merguez to desired doneness. Set aside and keep warm.
3 months ago sdschorr
I couldn't find lamb sausage, so used pork chorizo from Whole Foods, which was delicious (although I think the merguez or even ground lamb would be better). I made my own ras al hanout--found a very easy recipe for that on epicurious: http://www.epicurious.com...
Served it with roasted sweet potato fries, fresh ricotta/bread and a leek and cauliflower soup. Total comfort food!
3 months ago Foodiewithalife
This recipe looks luscious! What is it about eggs that seem so ho-hum when hard boiled yet enticingly rich when left a little soft in the center? Just heaven.
Christina
www.foodiewithalife.com
5 months ago BoulderGalinTokyo
Absolutely wonderful. Making the ras el hanout took the most time, but the rest of the dish just came together so quickly. My husband who doesn't tolerate much 'fire' still liked it. My son's Thai girlfriend loved it so much she took the spices home with her. I found the recipe for the Merguez sausage on your website, I will make them next time. Thank you for a wonderful recipe!
5 months ago epicureanodyssey
Yep, chocolatesushi, recipes are only a guideline. I always encourage people to use what they may have on hand!
5 months ago chocolatesushi
I make something very similar putting some kind of cheese on top (whatever is on hand) and putting it over pasta. i have also added pinto beans to add hardyness to it.
5 months ago epicureanodyssey
Why, thank you, Jumana. I love the addition of preserved lemons. I will give that a whirl next time around. Your comment makes me hungry for this dish, and I just happen to have some handmade merguez.
5 months ago Jumana
Excellent recipe. Made it today and it was so yummy! I added some diced preserved Meyer lemon to it and gave it a really fresh kick! I had this dish originally at cafe Medina in vancouver more than a year ago and had been thinking about it since then. So glad I found the recipe! Thanks for sharing!
9 months ago epicureanodyssey
Ooooooo, Emily, I'm going to use the crusty bread + fresh mozza tomorrow night. I'm so hungry for this dish...glad it was a hit with "the club"...the other Emily
9 months ago Emily
I should add that I took the warm crusty bread + fresh ricotta suggestion and it is a real winner. The dish is great with out it, but it really does make a stellar meal together.
9 months ago Emily
I made this for cookbook book club over the weekend and it was a huge hit! Now that I have the necessary spices, I can make it whenever I want, hooray! (also I subbed spicy pork sausage for the merguez, and it was still amazing.)
about 1 year ago staceya
I made this dish tonight for the first time and used soyrizo instead of the merguez...one word...SCRUMPTIOUS!!!! I absolutely loved the flavor combinations and I tried 2 new spices (ras el hanout and harissa)!! Can't wait to eat this again tomorrow!
over 1 year ago gratedknuckles
that looks soooooo good
over 1 year ago gratedknuckles
that looks soooooo good
over 1 year ago traveltothemax
I make it with toasted Italian bread buttered with fresh ricotta cheese ...the cool cheese under the hot tomato and eggs it is a
Defect meal!
over 1 year ago traveltothemax
Perfect meal!!
over 1 year ago epicureanodyssey
Foodiebiztraveler, glad you enjoyed the ragout! I have never used powdered harissa, in fact, I did not know it existed. I'm wondering if it is meant to be mixed with liquid. Doesn't matter, be creative and use it in whatever inspires you. Also, other things you can use ras el hanout in are Moroccan tangines, root vegetables roasted with prunes, etc. Check out Christine Benlafqui's Moroccan food blog at www.moroccanfood.about.... You can also contact me at my web site, www.epicureanodyssey.com and I will send you recipes using ras el hangout.
over 1 year ago foodiebiztraveler
SOOOO wonderful! Now I am wondering what else I can use ras et hanout for? Also I bought both powdered harissa and harissa paste. I sprinkled the powder on top at the end and it was delicious. Any thoughts on pros/cons of the two forms of harissa? I can't wait to make next time I have guests in from out of town.
over 1 year ago epicureanodyssey
Onlinepastrychef, breakfast, lunch, brunch or dinner, this is still one of my favorites. So delighted you enjoyed it! I am a Moroccan fiend, so don't be shy, ask away and I will reply. I have a huge Moroccan repertoire.
over 1 year ago onlinepastrychef
We just got our copy of The Food52 Cookbook a few weeks ago. I won it from another blogger, and I had promised to regift it if I won. When I did, my husband and I went through the book and chose 20-21 recipe that we found the most interesting/inspiring and have started a year-long blogging series called Food52sdays. My husband chose your recipe for our first inspiration recipe. We made our take on this (very close to your original) this past weekend, and here's how it went: http://pastrychefonline... Thank you so much for such a great recipe. We truly enjoyed it!
over 1 year ago Cookie16
I just bought a jar of harissa and ran across this again... I can't wait! I'm SO EXCITED to eat this. I'm thinking this will be a special New Year's Day brunch with Bloody Marys :)
over 1 year ago LauraGB
I'm a vegetarian, but I wanted to at least attempt to preserve the merguez's texture, so I made this with tempeh. It was delicious! I made it TWICE this week and I'm already craving more.
over 1 year ago epicureanodyssey
To me, a poached or fried eggs elevates just about any dish. Glad you enjoyed the Ragout.
over 1 year ago Dabblings
I just made this for dinner. I happened to have some merguez sausage on hand and this recipe was recomended by a couple of lovely ladies whose opinions I value. It was amazing. Perfect for this cold rainy night. What is it about a poached egg that transforms a meal? Thanks for sharing.
almost 2 years ago epicureanodyssey
Don't you just love recipes you can make your own, Deborah!! Glad the "fam" enjoyed it.
almost 2 years ago Deborah Dowd
I made this for dinner last night using hot Italian chicken sausage. Had harissa and mixed spices I had- it was a big hit! Everyone from my picky eater to my meat and potatoes husband loved it!
almost 2 years ago Deborah Dowd
I made this last night using hot italian chicken sausage and it was a big hit- everyone loved it!!
almost 2 years ago charticus
I swear I had exactly this egg dish in one of Montreal's trendy brunch places last week... and have been thinking about it ever since. Glad that I can now recreate it!!
almost 2 years ago epicureanodyssey
Thank you! I could eat this dish breakfast, lunch and dinner. In fact, I just might:-)!
almost 2 years ago clbeth
One of the best breakfast dishes I have ever made or had! So unbelievably good.
about 2 years ago epicureanodyssey
How lovely of you to make breakfast in bed!! Happy Father's day to all the wonderful fathers in our world!
about 2 years ago Crreeves
I just made this for Father's Day breakfast-in-bed, and it was a big success! Just found the recipe last night and was pleasantly surprised to find all of the ingredients at my local supermarket.
about 2 years ago Pamela's Kitchen
This sounds amazing! I love Moroccan food, but this recipe is very unique and my mouth is watering just looking at the picture!
about 2 years ago epicureanodyssey
This recipe is definitely a CROWD pleaser. Also, you've never seen my husband eat. I typically prepare this for brunch for friends. You can also use less eggs and freeze the remaining sauce. BTW you can also finish the dish in a 350 degree F oven.
about 2 years ago JayKayTee
I just made this for brunch and used the merguez recipe in the comments. All was fabulous. I would make a note, this is a lot of food, one could easily get by with just one egg and the meat sauce. I am officially in pain, good pain but pain none the less ;-)
about 2 years ago JayKayTee
Haven't tried either of these but found the ras el hanout and harissa at Cost Plus World Market. Really inexpensive in comparison to gourmetfoodstore.com.
over 2 years ago epicureanodyssey
Variety is the "spice of life." So glad you enjoyed your variations on a theme!!
over 2 years ago peanutbutterjellygirl
I saw this recipe and had to make it, unfortunately I did not have the main ingredients. I cut the recipe in half, used 3-4 oz of salami diced instead of sausage, masala & extra hot Indian chili powder instead of harissa. This was really yummy and I look forward to making the dish properly.
over 2 years ago adamnsvetcooking
Made this for dinner over the weekend...it was great. I especially loved the runny yoke :D
over 2 years ago epicureanodyssey
Spanish Chorizo is a perfect substitute!! Kudos to you, Schmaltzy. Chef Lew, I am such a die-hard chile fan, cayenne is a big part of my world. Glad you two enjoyed the Ragout.
over 2 years ago chef lew
Made this earlier in the week for dinner and the flavors are simply great. I used six and not four garlic cloves and added a little cayenne, not so much as dominate but to add to the spices (and being from south Louisiana that's second nature). This is certainly one I'll come back again and again.
over 2 years ago schmaltzy
I had to substitute chorizo for the merguez and a garlic chili paste for the harissa. It ended up being a little thicker than I anticipated and it was definitely very spicy...but we loved every bite. It was more than enough for two meals for my husband and I, so I separated out half for leftovers before cooking the eggs in it...I guess I just get a little freaked out by saving something I cooked eggs in. It was fantastic.
over 2 years ago epicureanodyssey
I would leave the merguez out altogether. Though it adds lots of flavor, the sauce is flavorful enough without it. Add a large pinch of ground cinnamon, cayenne, cumin & coriander to the pan before adding the tomatoes, as these are the spices used to make merguez. You can bulk up the sauce by sautéeing julienned red or yellow bell peppers with the onions, or toss in halved and roasted baby potatoes. My motto, "A recipe is just a guideline." Be creative!!
over 2 years ago justgettingstarted
i didn't have anything on hand to try this - so poached the eggs in green chili instead. awesome with tortillas.
over 2 years ago flossy
does anyone have a idea how to make it vegetarian? not a must, but i'd love the option.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
You could potentially substitute soyrizo or tempeh for the merguez.
over 2 years ago casa-giardino
I have my Italian version called Cipollata which I have been cooking for years. Being Italian, to me it's a dinner dish rather than breakfast.
http://casa-giardino.blogspot...
about 2 years ago marilyn_merker_goldman
I made my own ras el hanout, used a purchased garlic chili paste and delicious fresh chicken chorizo from my local market. Had it for dinner. Very spicy very very delicious and easy. I made it during our kitchen renovation in cheap electric frying pan. The only thing is, the chiorzo was delicate and I cut it up before cooking so it just disintegrated into a meat sauce. Still really good.
over 2 years ago epicureanodyssey
Thank you, nutcakes! Kudos for being creative...recipes are JUST a guideline!! There is a recipe for Ras el Hanout on my web site, www.epicureanodyssey.com.
over 2 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Excellent version casa-giardino! I'm simply not buying the Libyan invention version. The tomato traveled from the New World with Colombus. As far as I know he didn't make a detour to Libya. In fact the tomato wasn't even accepted as food in Europe until the late 18th Century. It arrived in Italy from Spain. Naples at the time was controlled by the Bourbon Spanish throne (Kingdom of the Two Sicilies). The tomato industry flourished in the Neapolitan volcanic soil. And yeah, I prefer it for dinner too.
over 2 years ago nutcakes
I loved this dish, I used a lower amount of oil. Being lazy and not having ras al hanout, I just looked up a recipe and put a pinch of each spice I had on hand in. But I liked it enough to buy or make up some for future. I used andouille sausage I had on hand. leftover sauce was nice on top of fresh poached eggs.
over 2 years ago epicureanodyssey
Smokin'inTokyo, you can send you email address through my web site if you'd like.
over 2 years ago epicureanodyssey
Smokin'inTokyo, I'd love to send photos...but need an email address. We lived in Yokohama in '96/'97...LOVED IT!!
over 2 years ago epicureanodyssey
I always appreciate food history, "piereno"!! Thank you for your contribution to the history of this dish. And, "gingerroot", I'm thrilled you made this for Christmas breakfast. If you want an another easy and very spicy harissa recipe, it's under "recipes" on my web site, www.epicureanodyssey.com, as well as many other Moroccan recipes. We had a Oaxacan Mole Christmas dinner last night for 8 friends...YUM!!
over 2 years ago BoulderGalinTokyo
Thank you for sharing your web site. I have a hard time finding exotic spices, so I was thankful to get your harissa recipe. Love your Supper Club Idea, I've just started one based on cities and regions of the USA. I'd like to see some of your Supper Club pictures!
over 2 years ago gingerroot
Made this for Christmas breakfast...absolutely delicious and easy to put together. I made a batch of TasteFood's Harissa - yum! I will definitely make this again and again. Thanks for a great recipe!
over 2 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
First of all this sounds great. However it's actually a riff on a Neapolitan dish referred to as Eggs in Purgatory (which is my own signature so I know about it). Not long ago I had a disagreement with an editor at Saveur regarding a similar Israeli dish which they attributed to springing from Libya. Yes, in a way BUT if you follow the history of the tomato it traveled from the New World to Spain and on to Italy where it flourished in Naples. My theory is that this dish arrived in Libya with Mussolini's men in the thirties and migrated west through the Mediterranean and east into the Levant after that.
over 2 years ago epicureanodyssey
Good question, adambravo. So to simplify, you crack and cook all 8 eggs over the prepared ragout. Spoon sa portion ragout into a warm bowls, then top each portion with 2 eggs, a sprinkling of cilantro and a bit of harissa. Repeat with the 3 remaining bowls. I hope this clarifies the recipe for you. ENJOY!
over 2 years ago adambravo
Sounds delish, but I think I'm misreading something: "Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa." You're supposed to have eight eggs total--so is that four eggs in the ragout and one egg in each bowl? And is each egg broken raw (and served as such) over the ragout?
over 2 years ago lapadia
MUST try...saved it! Thanks for sharing it...
over 2 years ago epicureanodyssey
Thank you! I've just returned from Morocco, and I must say this recipe rivals any of the traditional Moroccan ones I had while there. ENJOY!
over 2 years ago epicureanodyssey
Oops, I actually made "merguez meatballs" for a different version for the Supper Club. If you'd like the recipe, it is on my web site, www.epicureanodyssey.com. Click on Recipes, then Entrees, then Merguez Sausage.
over 2 years ago epicureanodyssey
I've just returned from Morocco where I had this dish several times. It's one of my favorites to make for a crowd. I made it for my World Breakfast Supper Club recently. You can prepare the meatballs and ragout ahead of time, then rewarm in a 375-degree oven, crack the eggs on top and bake if doubling or tripling the recipe. Glad you enjoyed it!!
over 2 years ago Summer of Eggplant
I am new to this site and when I stumbled across this recipe I was excited to make it. It didn't disappoint. Truly delicious and the house smells fabulous too. Thank you! I am looking forward to making it again, soon.
over 2 years ago epicureanodyssey
Ooooo, I really like the idea of individual servings. I have some small Spanish cazuelas I can use. Thanks for the tip!
over 2 years ago marcella from italy
I made quite a similar dish using individual, single-serving cast iron casseroles - one egg per person per casserole. I finished the ragout on top of stove, spooned in the casseroles, cracked the eggs in then put the casseroles, with lids on, in a warn oven for some 10 minutes (but check often to see when it's done to your tastes). Makes for a lovely presentation and, as someone said, makes it easier to scale down the recipe. (also, you can keep the leftover ragout in the fridge/freezer, and eat it with a freshly poached egg every time :)
Very nice idea to use a spicy sausage and thanks for the merguez recipe!
almost 3 years ago mrsjessbridges
Always on the lookout for rich lo-carb recipes. I have done many poached egg recipes-but this is a novel direction!
about 3 years ago lacerise
Made it for dinner a few nights ago, using bulk merguez which worked fine. it was good, but i didn't love it. i think, perhaps, i'm not that big a fan of this flavor profile. it did make a nice dinner w/the runny eggs and crusty bread, but wasn't a favorite.
over 3 years ago nasreenSeattle
I fell in love with the recipe the first time I read it and I knew I had to make it right away. I bought Merguez at Uli's and spices from Pike place market here in seattle. This recipe is quick, easy and delicious. Also a real crowd pleaser. Recipe can be scaled up pretty easily if eggs are poached separately and then served over the ragout. Served this with baguette and white wine with Looza Apricot nectar.
over 3 years ago mtlabor
this sounds like an amazing recipe! I'll have to try it soon!
over 3 years ago TheWimpyVegetarian
I made this wonderful recipe this week and it was a big hit at my house. The great thing for me, besides the wonderful blend of flavors, was that I put it together in about 30 minutes! Amazingly, I found a small box of Ras el Hanout at a local Whole Foods, and it's now my fnew avorite spice blend. The eggs cooked a little faster than I thought they would and I'll check in on them a little earlier next time, but this was perfect with the recipe for the merguez meatballs recipe ecswantner posts below. The flavors are perfect with the lamb for this recipe. Thanks so much for posting!
over 3 years ago teemee
This looks delicious! I spent a great deal of time in Morocco years ago, and this is similar to one of my favorite dishes, Tagine Kefta, which is pretty much exactly the same, but substitutes the merguez for small seasoned (similar to the seasonings in the recipe posted for merguez) beef meatballs. Thank you so much for posting this recipe - I look forward to trying it!
over 3 years ago Emily
This was delicious!! Thanks ladies!
over 3 years ago eatboutique
Saving this one. Thank you!
over 3 years ago epicureanodyssey
One more thing, I agree with reducing the amount of olive oil to 1/4 cup.
over 3 years ago epicureanodyssey
Thanks for the scrumptious comments!!
Merguez is really easy to make. If have a few minutes, mix together 1 pound ground lamb with 1/4 cup finely minced cilantro stems, 1 1/2 TBS ras el hanout, 2 minced garlic cloves, 1 TBS harissa, 1 TBS extra virgin olive oil and kosher salt to taste. Roll into sausage-like cylinders, store in plastic wrap and refrigerate until ready to use. VOILA, Merguez.
A really fine commercial blend of ras el hanout and smoked paprika can be ordered at wholespice.com
over 3 years ago TasteFood
Thank you for the merguez recipe and link!
over 3 years ago TheWimpyVegetarian
This looks fabulous! It's exactly my favorite kinds of foods and spices. Can't wait to try it! Congrats!!
over 3 years ago Teri
Ladies, you're killing me with all this paprika. Must order online.:)
over 3 years ago Jennifer Ann
Try The Spice House (thespicehouse.com), or Penzeys, online - both are really wonderful resources for almost any kind of spice.
over 3 years ago TasteFood
Congratulations! This sounds great. We used to buy merguez all the time in Geneva, but I have yet to find a good source here that resembles the thin dry spicy merguez we loved.
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Looks fantastic! Reminds me of Eggs in Purgatory.
over 3 years ago lastnightsdinner
A very worthy Wildcard winner!
over 3 years ago lastnightsdinner
My mouth is watering. I'll try this soon for sure.
over 3 years ago epicureanodyssey
Thanks!!
Making merguez is very simple. I don't stuff it into casings, just roll it into a cylinder.
Also, nothing better than a good piperade! Keep on cookin'!
almost 4 years ago PhoebeLapine
this looks absolutely awesome. I love cooking with Moroccan ingredients, especially merguez. I'm sure this is a fabulous bed for the eggs. I actually submitted a similar dish using piperade as the base. Love it!