A traditional Tunisian favourite, often enjoyed for breakfast, this dish is a bold and fiery cousin of shakshuka. A rich, spiced tomato sauce is gently simmered with peppers, onions, and smoky merguez sausage, creating deep, warming flavours. Crack in a few eggs and let them poach to perfection for a truly comforting meal.
If you’re vegetarian, simply omit the sausage — you’ll still have a deliciously satisfying treat.
OJJA WITH MERGUEZ
Serves 2
INGREDIENTS:
2-3 tbs olive oil
4-6 mergue sausages
1 medium onion, finely chopped
2 large cloves garlic, minced
1/2 green pepper, sliced
1/2 red pepper, sliced
3 medium tomatoes, diced
1 tbs tomato puree
1-2 tsp harissa or to taste
1 tsp each ground cumin, paprika and caraway seeds
Salt and pepper to taste
2 eggs
A little chopped parsley to garnish
METHOD:
Heat 2 tbs of oil in a large frying pan over a medium heat and fry the merguez until nicely browned. Remove from the pan and set aside.
Add the onion and garlic to the pan and saute until translucent. Add the peppers and continue to cook until they start to soften, add the remaining tablespoon of oil if needed.
Stir in the tomatoes, tomato puree, harissa and spices. Season to tates with salt and pepper. Reduce the heat and simmer for 10-15 minutes until the tomatoes have broken down into a thick sauce.
Return the merguez to the pan. Make two small wells in the sauce and crack the eggs into them. Cover the pan and poach the eggs over a low heat for 5-7 minutes until the whites have set but the yolks are still a little runny.
Serve immediately with crusty bread
