Moroccan Merguez Ragout With Poached Eggs

• 1/2 cup extra virgin olive oil
• 1 large onion, small dice
• 4 large garlic cloves, peeled and minced
• 1 lb merguez sausage, sliced 1/2-inch thick (can sub fresh Italian sausage or see Homemade Merguez Sausage)
• 1 tablespoon ras el hanout spice mix (store-bought or many recipes on food.com)
• 1 teaspoon spanish sweet smoked paprika
• 1 teaspoon kosher salt
• 2 (15 ounce) cans fire-roasted tomatoes (like Muir Glen)
• 8 extra-large eggs
• 1/2 cup roughly chopped cilantro, stems included
• harissa
• warm crusty bread, for serving

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and saute until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and saute until almost cooked through, about 3 minutes.
2. 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.
3. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
4. Divide the eggs and ragout among four warmed bowls using a large spoon. Top with a sprinkling of cilantro and about 1 teaspoon of Harissa for each.
5. Serve immediately with crusty bread.

extra virgin olive oil, onion, garlic, sausage, hanout spice mix, paprika, kosher salt, tomatoes, eggs, cilantro, harissa, crusty bread

Taken from www.food.com/recipe/moroccan-merguez-ragout-with-poached-eggs-476459 (may not work)