Ojja is a Tunisian skillet dish of eggs cooked in a warmly spiced tomato and pepper sauce. Merguez adds smoky heat and turns the pan into a satisfying main course.
Brown the sausage first, then let the peppers and tomatoes cook down until the sauce is thick enough to hold the eggs in place without becoming dry.
Make small wells in the sauce before adding the eggs. This helps the whites set evenly while the yolks stay soft.
Serving Suggestions
Serve straight from the skillet with crusty bread, a cucumber salad, and extra harissa at the table.
Recipe Notes
Ojja is best served immediately. Refrigerate leftovers for up to 2 days and reheat gently, though the eggs will set more firmly.
Tunisian Ojja with Merguez (Eggs in Spiced Tomato Sauce)
Eggs and browned merguez simmered in a spicy tomato-pepper sauce with garlic, cumin, and harissa.
Ingredients
Equipment
Method
Cook the sauce:
- Heat the olive oil in a large skillet over medium heat. Add the merguez and cook for 5 minutes, breaking it into irregular pieces, until browned. Transfer to a plate.
- Add the onion and bell peppers to the skillet. Cook for 7 minutes, until softened. Stir in the garlic, cumin, caraway, and harissa for 1 minute.
- Add the crushed tomatoes, water, and salt. Simmer uncovered for 10 minutes, stirring occasionally, until thickened.
Set the eggs:
- Return the merguez to the skillet. Make four wells in the sauce and crack an egg into each one.
- Cover and cook for 5 to 7 minutes, until the whites are set and the yolks are still soft. Scatter over the cilantro and serve immediately.
Nutrition
Notes
- Harissa varies in heat, so begin with the measured amount and add more at the table if needed.
- Keep the sauce at a gentle simmer after adding the eggs so the bottoms do not scorch before the whites set.
