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Moroccan Merguez Ragout With Poached Eggs

kept bycheazza
recipe byFood52

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



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