Ojja Tunisienne (Tunisian Ojja with Merguez)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Slice the merguez into 1/2-inch coins and pat dry on a paper towel.

   2 min
2. 2

   Heat 1 tablespoon of olive oil in a large 10–12 inch skillet over medium-high heat.

   1 min
3. 3

   Add the sliced merguez and brown without crowding, 4–5 minutes, stirring occasionally, then transfer the browned sausages to a plate.

   5 min
4. 4

   Add the remaining 1 tablespoon olive oil to the same skillet and add the sliced onion and diced green pepper.

5. 5

   Sauté the onion and pepper until softened and translucent, about 5–6 minutes.

   6 min
6. 6

   Stir in the minced garlic, ground cumin and paprika and cook until fragrant, about 30 seconds.

7. 7

   Add the tomato paste and harissa, stir to coat the vegetables and cook 1 minute to deepen the flavors.

   1 min
8. 8

   Pour in the crushed tomatoes and 1/2 cup water, then season with salt and black pepper and stir to combine.

9. 9

   Bring the sauce to a simmer, then reduce the heat and simmer uncovered until the sauce thickens slightly, 8 minutes.

   8 min
10. 10

    Return the browned merguez to the pan and stir once to distribute them in the sauce.

11. 11

    Make 4 shallow wells in the sauce with the back of a spoon and crack one egg into each well.

12. 12

    Cover the skillet and cook until egg whites are set and yolks are done to your liking, 6–8 minutes for jammy yolks.

    7 min
13. 13

    Remove the lid, sprinkle chopped parsley over the ojja and squeeze lemon over the top if using.

14. 14

    Serve straight from the pan with crusty bread on the side to mop up the sauce, if desired.