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1
In a deep large pot or dutch oven, heat 1/3 cup olive oil over moderate heat. As soon as it shimmers, add the ras el hanout and cook until very fragrant, 15 seconds. Add the parsnips and potatoes, stir to coat and reduce heat to low. Cover and cook for 10 minutes, stirring.
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2
Add the bell peppers and onions and mix well. Reduce the heat to a simmer. Cover and cook for 15 minutes.
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3
Add the fava beans, pepper, salt, honey, and vinegar and mix well. Cover and simmer for another 15 minutes.
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4
Preheat the oven to 385u00b0F. (Skip to vegetarian version, if desired.)
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5
Remove the sausages from their casings. Heat a separate skillet over high heat. Add the remaining 1 tablespoon oil and allow to shimmer and get hot. Carefully add the sausage in small bits to the pan and move the sausage quickly in the pan using a spatula. After 2 to 3 minutes reduce the heat, and add the stock to the pan. Scrape the bottom of the pan and add all of the sausage mixture to the vegetables. Cover and allow to cook for another 10 to 15 minutes, or until the peppers and onions are completely soft and when the potato cubes are poked with a thin knife tip, it feels soft.
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6
Divide the mixture among 8 gratin dishes, casuelas, or any oven-safe baking dishes.
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7
With the back of a tablespoon, make a dent in the middle of the mixture, and add 1 egg to each.
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8
Bake in the oven for 1 to 11/2 minutes depending upon how you like your eggs done.
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9
Vegetarian variation:
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10
Add the stock to the mixture and mix well. Cover again and cook for another 10 minutes or until the peppers and onions are completely soft and when the potato cubes are poked with a thin knife tip, it feels soft.
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11
Divide the mixture among 8 gratin dishes, casuelas, or any oven-safe baking dishes.
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12
With the back of a tablespoon, make a dent in the middle of the mixture, and add 1 egg to each.
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13
Bake in the oven for 1 to 11/2 minutes depending upon how you like your eggs done.
