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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		-	-	-	-
onion	1			60.0	14.01	1.65	0.15
garlic clove	4		peeled minced	-	-	-	-
sausage	1		sliced	1569.4315	2.9484	64.637	142.1107
ra el hanout spice mix	1	tablespoon		-	-	-	-
spanish paprika	1	teaspoon	smoked sweet	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
tomato	2	cans	fire-roasted	124.1379	27.5262	6.4768	1.0795
extra large egg	8			-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
harissa				-	-	-	-
bread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.