Moroccan ragout with poached eggs

When I saw this recipe highlighted on Food52, I knew that I had to make it soon and I knew it was going to be amazing. Sausage and tomato sauce with Moroccan spices and poached eggs? Yes please. I changed the recipe a bit, reducing the amount of oil, using Spanish chorizo instead of merguez sausage, and substituting potatoes for half the sausage. It really was fantastic - we gobbled up half of it for dinner on Saturday night and the leftovers were even better for lunch the next day. And I might have eaten the last remaining bit for breakfast today. This is one of those standout dishes that I'd happily eat for every meal of the day - I already can't wait to make it again!

Moroccan ragout with poached eggs
Adapted from Food52
Serves 4

Some notes: if you are sensitive to heat, you might want to reduce the amount of harissa. The 2 tbs in the recipe makes for a pretty spicy dish. Also, if you would like to make this vegetarian, you could use chickpeas, soy chorizo, or more potatoes in place of the sausage.

1/4 cup extra virgin olive oil
1 large onion, chopped
4 large garlic cloves, minced
8 oz. small potatoes, cut into 1/3-inch slices
8 oz. merguez sausage, Spanish chorizo, or hot Italian sausage, sliced 1/2-inch thick
1 tbs ras al hanout (Moroccan spice blend)
1 tsp sweet smoked paprika
1 tsp kosher salt
2 (15-ounce) cans chopped tomatoes, preferably fire-roasted
2 tbs harissa
4 - 8 large eggs (depending if you want 1 or 2 per serving)
Chopped cilantro, for serving
Warm, crusty bread, for serving

In a large frying pan, heat the olive oil over medium heat. Add the onions and saute until golden. Add garlic and cook for 2 minutes. Add the sausage and potatoes and cook until sausage is almost fully cooked through, about 3 minutes. At this point, spoon off excess fat if you want.

Stir in ras al hanout, smoked paprika, and salt and cook for 1 minute. Add the tomatoes and harissa and cook until sauce has thickened slightly and potatoes are tender, about 5 minutes.

Make several shallow pits in the sauce and crack eggs into the pits. Cover the pan and cook until the whites are set but yolks are still runny, about 6 - 7 minutes. Sprinkle with cilantro and serve immediately with crusty bread on the side.