Moroccan Merguez Ragout With Poached Eggs Food

MOROCCAN MERGUEZ STUFFING

Steps:

• For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Mix on medium speed for 2 minutes, then turn out onto a sheet of plastic wrap and form into a small, dense log. Wrap well and refrigerate for at least 24 or up to 72 hours.
• For the stuffing: Preheat the oven to 400 degrees F. Grease a large casserole dish (such as a 9-by-13-inch or equivalent oval) with olive oil; set aside. Put the bread cubes in a very large bowl.
• Place a large saute pan over high heat. Break the sausage meat into marble-sized pieces and brown on all sides in batches; remove and add to the bowl, letting the bread soak up any grease.
• Once all the sausage is browned, reduce heat to medium-high (do not drain the grease from the pan). Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, 4 minutes. Add the onions and peppers and continue to cook, stirring occasionally, another 4 minutes, then add garlic and walnuts, if using, and cook until fragrant, about 3 minutes. Pour the vegetables on top of the bread and sausage.
• Whisk the eggs and turkey stock together in a large bowl, then add the turmeric, coriander, paprika, salt, cayenne, if using, cinnamon, cumin, ginger, black pepper and 2 tablespoons of harissa. Pour half evenly over the stuffing mixture and toss well; when all the liquid has been absorbed, add the chopped parsley and remaining stock and continue tossing until well combined. Taste for seasoning, adding more harissa and spices as you'd like.
• Pour the stuffing into the prepared casserole dish, spreading out evenly, then cover with aluminum foil and bake for 40 minutes. Remove the foil and bake until brown on top, an additional 10 minutes. Allow to rest for 10 minutes, then serve warm.

MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS

Steps:

• 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.
• 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 warmed bowls using a large spoon. Top with a sprinkling of cilantro and about 1 teaspoon of Harissa for each.
• Serve immediately with crusty bread.

ALGERIAN POACHED EGGS (CHAKCHOUKA)

Steps:

• In a deep skillet, heat the oil over medium heat. Add cumin seed to the hot oil for about 15 seconds before you add the paprika. Stir in paprika and let cook slightly to color the oil, about 10-15 seconds.
• Add the onions and garlic (add optional harissa here) and sauté until onions are translucent and wilted but not browned, about 5 minutes.
• Add tomatoes and bring to a rapid simmer. Add peppers (also add seeded and diced chili peppers here if using) & potatoes, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.
• Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slide each egg into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.
• Sprinkle with chopped parsley or cilantro and optional black olives and capers.
• Serve with crusty bread or rice.