Serious Eats: Recipes
Dinner Tonight: Moroccan Ragout with Poached Eggs
When I wrote about Eggs in Purgatory for this column awhile back, I was amazed at the number of commenters who declared that tomatoes and eggs should never appear together in the same recipe. Some called it a "phobia." It mystified me, because Eggs in Purgatory—essentially a simple tomato sauce with eggs cracked into it and simmered until the whites are just set—is serious comfort food and one of my favorite egg dishes. I love the way the yolks melt into the sauce.
Obviously this recipe won't convince the haters, but those who are down with tomatoes and eggs might love this new Moroccan twist on the recipe, which I found on Food52. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez, a spicy lamb sausage found in North African cuisine, then switches out regular tomatoes for the "fire roasted" variety. A hit of smoked paprika and a Moroccan spice blend called ras el hanout (a curry powder such as garam masala can serve as approximate substitute) gives it a smoky depth.