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Tunisian Ojja

Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

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

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
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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.

Notes

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.

Nutrition Facts

6 servings

Serving size

1

Amount per serving
Calories465
% Daily Value *
Total Fat 35g45%

Saturated Fat 12g60%
Trans Fat 0.3g
Monounsaturated Fat 16g
Polyunsaturated Fat 4g
Cholesterol 260mg87%
Sodium 900mg40%
Total Carbohydrate 15g6%

Dietary Fiber 4g15%
Total Sugars 9g
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.