Post by amarante on Oct 15, 2016 11:27:46 GMT -5
MOROCCAN EGGS WITH FLATBREAD AND GOAT CHEESE
Source: Jackson, Sally - Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4
Ras el hanout, a signature Moroccan spice blend, combines with smoky paprika and fiery harissa to season a lush tomato bath for spicy merguez sausage. The eggs are poached right in this one-pot wonder, and their buttery yolks and fresh goat cheese mellow all those intensely savory flavors.
At least 4 pieces flatbread, pita, naan, or lavash
6 tablespoons olive oil
¾ pound merguez sausage, casings removed
1 medium Spanish onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon ras el hanout
1 teaspoon sweet smoked Spanish paprika
1 (28-ounce) can plum tomatoes, coarsely crushed with juice
1 to 2 tablespoons harissa, to taste
4 tablespoons coarsely chopped fresh cilantro leaves
4 tablespoons coarsely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Touch of honey, optional
8 large eggs
4 ounces soft goat cheese, crumbled
Preheat the oven to 250°F. Wrap the flatbread in foil and place in the oven to warm while you cook 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 and cover with a lid for a few minutes. Remove the lid and continue to cook until the whites are set but the yolks are still runny, 1 or 2 minutes longer. Sprinkle the cheese and remaining 2 tablespoons of each herb over the top and cover for a minute to allow the cheese to warm through.
Bring the pan to the table, scoop 2 eggs and sauce onto each of 4 plates, and serve with the warm flatbread on the side for dipping.
Source: Jackson, Sally - Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4
Ras el hanout, a signature Moroccan spice blend, combines with smoky paprika and fiery harissa to season a lush tomato bath for spicy merguez sausage. The eggs are poached right in this one-pot wonder, and their buttery yolks and fresh goat cheese mellow all those intensely savory flavors.
At least 4 pieces flatbread, pita, naan, or lavash
6 tablespoons olive oil
¾ pound merguez sausage, casings removed
1 medium Spanish onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon ras el hanout
1 teaspoon sweet smoked Spanish paprika
1 (28-ounce) can plum tomatoes, coarsely crushed with juice
1 to 2 tablespoons harissa, to taste
4 tablespoons coarsely chopped fresh cilantro leaves
4 tablespoons coarsely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Touch of honey, optional
8 large eggs
4 ounces soft goat cheese, crumbled
Preheat the oven to 250°F. Wrap the flatbread in foil and place in the oven to warm while you cook 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 and cover with a lid for a few minutes. Remove the lid and continue to cook until the whites are set but the yolks are still runny, 1 or 2 minutes longer. Sprinkle the cheese and remaining 2 tablespoons of each herb over the top and cover for a minute to allow the cheese to warm through.
Bring the pan to the table, scoop 2 eggs and sauce onto each of 4 plates, and serve with the warm flatbread on the side for dipping.