1/2 lb. small thin-skinned potatoes, thinly sliced (less than 1/4 inch thick)
1/2 lb. hot Italian sausage
1 tablespoon ras el hanout
Sea salt
1 large (28 oz.) can crushed tomatoes
1 tablespoon harissa (or other spicy chili powder)
4 eggs
chopped cilantro, for serving (optional)
Instructions
In a large frying pan (preferably with tall sides), heat olive oil over
medium heat.
Add onions and saute until soft and translucent, stirring
occasionally. Add garlic, and cook for 1 to 2 minutes more, until
garlic is fragrant.
Remove sausage from casings and add to pan. Chop up in the
pan with the back of a wooden spoon and brown on all sides, for
about 3 to 4 minutes.
Add potatoes, ras el hanout, and a sprinkling of sea salt. Stir to
mix in spices and let cook for 10 to 15 minutes or until potatoes
begin to soften, flipping potatoes occasionally to ensure that
they cook evenly.
Add tomatoes and harissa, bring to a simmer, and cook until
potatoes are fully tender when pierced with a fork.
Make four wells in the tomato sauce, and gently crack eggs into
wells. Cover the pan and cook until the eggs are set but the yolks
are still slightly runny, about 6 to 7 minutes.
Taste for seasoning and adjust if necessary. Serve hot with cilantro
and fresh bread. Freeze leftovers if they won't be eaten within 2
days — this dish freezes very well!
Originally Submitted
5/13/2013
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