Dinner Tonight: Moroccan Ragout with Poached Eggs
When I wrote about Eggs in Purgatory for this column awhile back, I was amazed at the number of commenters who declared that tomatoes and eggs should never appear together in the same recipe. Some called it a "phobia." It mystified me, because Eggs in Purgatory—essentially a simple tomato sauce with eggs cracked into it and simmered until the whites are just set—is serious comfort food and one of my favorite egg dishes. I love the way the yolks melt into the sauce.
This food is a dream on a plate and is seriously sensual when prepared properly, and that's not hard to achieve.
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