Moroccan Style Eggs

Start by heating the canola oil in a small cast iron skillet. Bring to a medium heat, then add in the sausage, without the casing. Begin breaking it up with a wooden spoon, and cook until the sausage is fully cooked and browned. Drain about half of the oil, leaving some in the pan. Remove the sausage with a slotted spoon and set aside.

Add the onions into the pan, along with the Moroccan spices. Stir, and let these sweat for about 4 minutes, then toss in the garlic. Stir again. Once you smell the garlic, add the sausage back in, along with the marinara sauce. Keep in mind that you could used crushed tomatoes if you want, but I did not have that on hand. So I used marinara which worked out just as well.

Give a good stir, let the sauce come to a simmer, then crack in the eggs. Cover, and cook until the egg whites have set but you still have a warm yolk, about 8 minutes.

During this time, add the harissa powder and the olive oil to a small bowl, and mix until combined.

Uncover the pan with the eggs, drizzle on the harissa mixture and shower with the fresh cilantro. Serve in the skillet with some crusty bread.

These Moroccan style eggs are amazing. You get the awesomeness from your classic onion, garlic, and marinara that you are so accustomed to. But then you have this great warmth from the Moroccan spice and harissa paste. All that paired with the creaminess of the egg yolks, and texture of the cooked sausage, well, I say no more. Hope you enjoy.