Ingredients
o 1/2 TBSP kosher salt
o 1/2 TBSP sweet paprika
o 1/2 TBSP ground coriander
o 1 TSP ground cumin
o 1/2 TSP ground white pepper
o 1/2 TSP black pepper
o 1/4 cup EVOO
o 2 TBSP chopped garlic
o 2 cups canned diced tomatoes with juice
o 6 TBSP tomato puree
o 1/3 cup tomato paste
o 9 small potatoes cut into 3"x1" pieces
o 3 medium carrots cut into 3"x1" pieces
o 2 medium turnips cut into 3"x1" pieces
o 4 small shallots halved lengthwise
o 3 TBSP finely chopped flat-leaf parsley
o 1/5 TBSP finely chopped cilantro
o 2 cups water
o 1/2 cup diced preserved lemon peel
o 4 eggs
o Finely chopped chives for garnish
o 1/2 lemon
Preparation
In small bowl, combine salt, paprika, coriander, cumin, white and black pepper.
Heat 1/4 cup EVOO in lidded large pot. Saute garlic, all tomatoes and paste with spice mixture until aromatic, about 2 mins.
Add potatoes, carrots, turnips, shallots, half of parsley, cilantro, and 2 cups water and bring to a simmer. Cook until veggies soften and sauce thickens, about 20 mins.
Stir in preserved lemon, cover pot and simmer until flavors meld, about 8 mins.
Crack eggs over top of stew, spacing them out evenly across the surface. Reduce heat to medium, cover pot and poach eggs leaving yolks runny, approx 5 mins.
Sprinkle with remaining parsley, chives, salt, and pepper.
To serve, ladle stew into 4 serving bowls, topping each with a poached egg. Drizzle with olive oil and a squeeze of lemon.
