🇹🇳 Tunisia
Ojja Merguez
Tunisia's answer to a hungry evening: one skillet, plenty of harissa, and merguez from the corner butcher — bread is the only cutlery allowed.
🔪 Prep: 10 min🔥 Cook: 20 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Merguez sausage fried into a harissa-tomato ragout, eggs cracked straight in and cooked until the whites just set.
Ingredients
- 6 merguez sausages
- 5 ripe tomatoes, grated (or canned)
- 2 tbspharissa
- 1 green pepper, sliced
- 3 garlic cloves
- 1 tspcaraway and coriander, ground
- 4 eggs
- 3 tbspolive oil
Method
- 1
Brown the merguez in olive oil until it releases its red fat; set aside.
- 2
Fry garlic, pepper, harissa, and spices in that fat, then add the tomatoes and simmer to a thick ragout.
- 3
Return the merguez, hollow little wells, and crack the eggs in.
- 4
Cover just until the whites set and the yolks tremble.
- 5
Bring the skillet to the table with plenty of bread.
🍽 On your table
How this dish looks served for 4