MOROCCAN EGGS WITH FLATBREAD AND GOAT CHEESE
Steps:
- Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
- Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.
- Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
- Serve the eggs and sauce in the pan with the warm flatbread on the side.
MOROCCAN MERGUEZ STUFFING
Provided by Food Network
Categories side-dish
Time P1DT2h10m
Yield 12 servings
Number Of Ingredients 30
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.
TUNISIAN RAGOUT WITH MERGUEZ
Delicious beef sausages cooked in a tomato sauce. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. This recipe has five separate parts. Please read all the directions before you start cooking. Try to time everything so that they're done at the same time. We got pretty close. Also, traditional cuisine would use preserved lemons, but we tried to make our own preserved lemons and they fermented on us. So fresh works too.
Provided by Da Huz
Categories Long Grain Rice
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 27
Steps:
- PART 1: Hard-boil the eggs for 10 minutes, slice into 1/4 inch strips, serve as a garnish.
- PART 2: Slice the zucchini into 1/4 inch strips, grill over low heat for 5-10 minutes. They should not be burnt, but should have beautiful char marks from the grill, and should be soft throughout.
- PART 3: Place 3 tbsp olive oil in large saucepan and heat. Place cinnamon, cumin seeds, coriander seeds, and garlic powder into the oil and lightly fry for about 10 minutes so that flavors permeate the oil. Keep heat low enough that oil does not smoke.
- Add rice and stir to coat with oil and then immediately add 4 cups water.
- Cover with lid and heat to the boil, then reduce heat and simmer 20 minutes, or until water has absorbed and rice is soft and fluffy.
- PART 4: Cut potatoes lengthwise into wedges (8 wedges per potato). Toss in olive oil with salt and pepper. Place in a single layer on a baking sheet and bake at 375 for 40 minutes.
- PART 5: Chop onion and garlic in food processor until pieces are very small (less than 1/4 inch). Combine with beef, parsley, coriander seed, caraway seeds, garlic powder, paprika, cayenne, salt and pepper into a mixing bowl.
- Mix with your hands, then form SMALL sausages by squeezing a small amount of mixture in your hands. Sausages should be about the size of a large thumb.
- Heat olive oil in a skillet until very hot, then brown sausages on all sides. Sausages should be almost completely cooked during this step. Remove and set aside.
- Turn off heat from under skillet, then add tomato paste and water. Heat to a simmer, stirring to mix. Simmer about 5 minutes.
- Return sausages to skillet and continue simmering for 30 minutes.
- Serve as follows: rice on bottom, then sausage and sauce, then alternate zucchini, bell pepper, egg, and lemon on top. Potatoes go on the side, with a little sauce on them as well.
Nutrition Facts : Calories 606.8, Fat 24.1, SaturatedFat 6.9, Cholesterol 192.4, Sodium 537.8, Carbohydrate 73.2, Fiber 8.8, Sugar 8.7, Protein 27.7
MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS
Make and share this Moroccan Merguez Ragout With Poached Eggs recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 823, Fat 70.8, SaturatedFat 18.4, Cholesterol 482.5, Sodium 1643.7, Carbohydrate 17, Fiber 3.5, Sugar 7.8, Protein 30.3
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