Tunisian Ojja

Name: Tunisian Ojja
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 600 fresh lamb merguez sausages; 6 large eggs; 2 olive oil; 1 large onion, finely chopped; 5 garlic, minced; 2 medium mixed red and green bell peppers, seeded and sliced; 4 large ripe tomatoes, peeled and chopped; 2 tomato paste; 1 mild Tunisian harissa; 1/2 ground cumin; 1/2 ground coriander; 1/4 ground caraway; 5/8 water; 1/4 fine salt; 1/4 ground black pepper

AuthorDanCategoryLamb, Main Course, TunisiaDifficultyIntermediate

A warming skillet of merguez sausages and eggs nestled in a thick tomato-pepper sauce.

Tunisian ojja with merguez and eggs in a spiced tomato skillet

Yields6 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Use fresh lamb merguez for this version; check the label because some merguez contains beef or mixed meats. Harissa heat and sausage saltiness vary, so begin with the measured mild harissa and a modest amount of salt. A wide 30 to 32 cm pan gives the eggs room to cook evenly. Nutrition is estimated per one-sixth of the skillet, including one egg, and excludes bread.

Ingredients

600 g fresh lamb merguez sausages

6 large eggs

2 tbsp olive oil

1 large onion, finely chopped

5 cloves garlic, minced

2 medium mixed red and green bell peppers, seeded and sliced

4 large ripe tomatoes, peeled and chopped

2 tbsp tomato paste

1 tbsp mild Tunisian harissa

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground caraway

⅔ cup water

¼ tsp fine salt

¼ tsp ground black pepper

Directions

Warm the olive oil in a wide heavy skillet over medium heat. Add the merguez and brown for 4 to 5 minutes, turning regularly. Transfer to a plate; the sausages will finish cooking in the sauce.

Add the onion and sliced bell peppers to the same pan. Cook over medium heat for 6 minutes, stirring and scraping up the browned bits, until the onion softens and the peppers begin to relax.

Stir in the garlic, tomato paste, harissa, cumin, coriander and caraway. Cook for 1 minute, stirring continuously, until fragrant and the tomato paste deepens in color.

Add the tomatoes, water, salt and black pepper. Bring to a gentle simmer, cover and cook over medium-low heat for 12 minutes, stirring occasionally, until the tomatoes soften into a sauce.

Return the merguez and any juices to the pan. Cover and simmer gently for 12 to 15 minutes, turning halfway through, until the sausages reach 71 C (160 F) in the center.

Uncover and check the sauce. If watery, simmer for 2 to 3 minutes until thick enough to hold shallow wells. Make six spaces between the sausages with the back of a spoon.

Crack each egg into a small bowl, then slide it into a well. Cover and cook over low heat for 6 to 8 minutes, until the whites are fully opaque and the yolks are firm; extend the time slightly if needed.

Remove the skillet from the heat and rest for 2 minutes. Serve each portion with one egg, merguez and plenty of sauce, with crusty bread alongside for scooping.