Text 19614, 74 rader
Skriven 2012-01-06 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fresh eggs
==================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Fresh egg flavor shines out in simple dishes - the few times
 ML> I've had super-fresh boiled or poached eggs, the taste has been
 ML> a revelation.

I've had that pleasure routinely as a kid (we both raised our own
chickens some years and bought locally from an "egg lady" at other
times) and occasionally 9rarely) more recently such as the
mountain ranch breakfast at my old high school buddy's ranch in the
Cariboo country on the way to Whistler and at Ray's place in Peace
River.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Moroccan Merguez Ragout With Poached Eggs
Categories: Moroccan, Stews, Eggs, Tnt, Sausage
  Servings: 4

    1/2 c  extra virgin olive oil
      1 lg onion, cut into small dice
      4 lg garlic cloves, minced
      1 lb merguez sausage, cut into
    1/2    -inch thick-slices
      1 TB ras el hanout
      1 ts sweet smoked paprika
      1 ts kosher salt
    Two 15-ounce cans
    fire-roasted diced tomatoes,
    preferably Muir Glen
      8    extra-large eggs
    1/2 c  roughly chopped cilantro,
    stems included
      2 TB harissa
    Warm crusty bread, for
    serving

Based on Shakshuka, the Middle Eastern dish of eggs poached in a
spiced tomato sauce with chunks of Moroccan merguez sausage added.

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, 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.

Spoon the ragout into 4 warm bowls and top each portion with 2 of
the eggs, a sprinkling of cilantro, and a teaspoon of harissa.

Posted by: Caroline Russock

From: Amanda Hesser's and Merrill Stubbs' The Food52 Cookbook.

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... Don't eat egg salad from a vending machine.

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