prep time: tbd
cook time: tbd
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley