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[Photograph: Sarah Shahatz, via Food52]

We're big fans of eggs-baked-in-things, whether it's a hot skillet of breakfast hash, a platter of asparagus, or creamed spinach. There's something very satisfying about breaking through those tender whites and swirling the creamy yolk into the rest of the dish.

In this recipe from Food52, onions and garlic are sauteed in plenty of olive oil along with smoked Spanish paprika and a hint of ras el hanout, a Northern African spice blend. Spicy, smoky merguez sausage adds its characteristic lamb-y flavor to the stew before cracking in a few eggs and finishing off the whole thing in the oven.

The best part? Start to finish in just about 15 minutes.

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Morrocan Merguez Ragout with Poached Eggs »

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.