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Tunisian ojja with merguez in a cast-iron skillet, eggs set in smooth tomato-pepper sauce with browned sausage and herbs.

Tunisian Ojja with Merguez (Eggs in Spiced Tomato Sauce)

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Eggs and browned merguez simmered in a spicy tomato-pepper sauce with garlic, cumin, and harissa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tunisian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Ojja
  • 1 tbsp olive oil
  • 12 oz merguez sausage casings removed and broken into pieces
  • 1 large yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp caraway seeds crushed
  • 1 tbsp harissa paste
  • 1 can whole peeled tomatoes 14-ounce can, crushed by hand
  • 1/2 cup water
  • 4 large eggs
  • 1/2 tsp fine salt
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large cast-iron skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Cook the sauce:
  1. 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.
  2. 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.
  3. Add the crushed tomatoes, water, and salt. Simmer uncovered for 10 minutes, stirring occasionally, until thickened.
Set the eggs:
  1. Return the merguez to the skillet. Make four wells in the sauce and crack an egg into each one.
  2. 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

Calories: 510kcalCarbohydrates: 17gProtein: 29gFat: 37gSaturated Fat: 12gCholesterol: 270mgSodium: 1130mgFiber: 5gSugar: 9g

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.