We ate this for lunch and agreed it was the perfect meal for the middle of the day — or the beginning of the day, or the end of the day.
Click through for the recipe. It is brilliant, simple and fast. All it is, is a tomato sauce, basically, that you poach eggs in. The flavor is apparently all Moroccan, namely a curry-like blend of cooked-in spices known as ras el hanout and a just-before-serving dollop of a salsa-like condiment known as harissa. Neither of which is as expensive or as hard to find as I thought they would be.
My version is not quite the same, though. For one thing, my eggs ended up being more sunny-side-up than poached, though that seems unimportant now. As it did after I distractedly cracked the eggs, finishing my second glass of wine with a self-satisfied slug.
For another, I used fake meat instead of sausage. Though, now, I think that chickpeas would be superior, even, to the Merguez sausage called for in the recipe. Certainly, there has to be a there there, but chickpeas could be it.