Moroccan Merguez Ragout with Poached Eggs

WINNER: Wildcard Winner

★★★★☆   
Moroccan Merguez Ragout with Poached Eggs recipe on Food52

Review: I've skipped over this recipe a few times because I didn't get what it was.  I had to look up a few definitions for some of the ingredients (see What I learned section).  This recipe was very easy and quick and the flavors were unique and delicious.  I had a helper, (DS) and we whipped this recipe up in no time.  I thought the poached eggs were random but DS thought it made the dish more "brunchy".  I like my egg's well done but did enjoy the poached egg with this dish.  TS had the idea of serving leftovers for dinner over rice to soak up the heat and I think I may try that next time.  Be careful with the harrisa, it is caliente!

What I learned: 
-Merguez is a spicy sausage most commonly made with lamb and used in North African dishes.  It is available as a specialty sausage at Whole Foods (meaning it won't be in the case every day but they do sell it).  If you can't find it, chorizo or hot Italian sausage will do.

- Ras el hanout means "top of the shop" in Arabic and is popular in North African dishes.  It is a combination of the best spices a seller has to offer hence the name.

- Harissa is hot chilli sauce commonly eaten in North Africa.  It is made of different kinds of peppers and spices.

Tips:  I did not have time to visit a few stores to find the ras el hanout so I made my own.  I used the following ratio but don't feel like you have to go out and buy spices.  I would just add the "top of your shop"!

2 parts: Ginger, Cardamon, Mace

1 part: Cinnamon, Allspice, Coriander, Nutmeg, Turmeric

1/2 part: Black pepper, Cayenne Pepper, Anise seed

1/4 part: Cloves

Final thought:  Don't be intimidated by the unique ingredients.  Try this dish!