Ojja with Merguez
A comforting Tunisian dish of spicy tomatoes, merguez sausage, and poached eggs in olive oil.
10
min Prep
25
min Cook
4
servings
35
min Total
Ingredients
4 servings
- Merguez sausages4 pieces
- Canned peeled tomatoes400 g
- Green bell pepper1 piece
- Onion1 piece
- Garlic2 cloves
- Eggs4 pieces
- Extra virgin olive oil3 tablespoons
- Harissa1 tablespoon
- Cumin1 teaspoon
- Caraway0.5 teaspoon
- Salt and pepperto taste
Always use Carthage Crown extra virgin olive oil raw to preserve all its aromas.
Preparation
Sear the merguez
In a deep pan, heat the olive oil. Sear the whole merguez for 2-3 minutes on each side. Remove and cut into chunks.
Prepare the sauce
In the same pan, sauté the sliced onion and pepper for 5 minutes. Add garlic, harissa, cumin, and caraway. Cook for 1 minute.
Simmer
Add the peeled tomatoes and crush with a fork. Return the merguez. Simmer for 10 minutes until the sauce thickens.
Add the eggs
Make 4 wells in the sauce. Crack an egg into each well. Cover and cook 4-5 minutes until the whites are set. Serve with bread and a drizzle of olive oil.
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